Recipe: Pork & Prawn Filled Steamed Cabbage Dumplings
Lunar New Year has passed and so goes another season of glorious Asian food, mostly filled with gluten, that this Celiac cannot eat. I hit my limit when I watched my sister and my boyfriend enjoy an assortment of dim sum dishes, steamed pork buns and pork dumplings, in front of me this weekend.
Conveniently, my pork stuffed cabbage dumpling craving came just in time for a Gastropost dumpling mission. I’m here to tell you that pork tastes just as yummy wrapped in cabbage leaves and dunked in dipping sauce as it does in wonton wrappers; at least, that’s what I keep telling myself. My roomie and my boyfriend liked them, so I must be doing something right.
Pork & Prawn Filled Steamed Cabbage Dumplings
10 – 12 wrinkly savoy cabbage leaves
300 g of ground pork
200 g of raw prawns/shrimp, chopped
1 bunch of green onions, finely chopped
1 tbsp minced ginger
5 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
pinch of salt and pepper
1. In a large bowl, add the pork, shrimp, green onions, ginger, garlic, soy sauce, oil, salt and pepper and mix until mixture is combined. Put aside.
2. Bring a large pot of salted water to a boil. Quickly blanche the cabbage leaves and then place in cold water. Strain until dry.
3. Using a sharp knife, remove the thick vein of the leaf and cut each leaf into two.
4. Place one tbsp near the centre of the leaf. Wrap in the bottom, sides, and roll to create a tight cabbage roll.
5. Lay the dumplings seam down either on a lined bamboo steamer or a metal steamer. Steam for approximately 8 minutes or until cooked. Serve warm with dipping sauce.
3 tbsp soy sauce
1 tbsp sesame oil
3 tbsp rice vinegar
1 tbsp brown sugar
Place all ingredients in a bowl and whisk together.