Fried Pork Dumplings
For the filling
- 1 head of china cabbage
- 500 g minced pork
- 10-12 big tiger shrimp
- 3-4 garlic cloves
- Shredded ginger
- Sesame oil
- Chili sauce
- Soy sauce
Mix, and let sit for an hour or two
Start out with the cabbage. Remove any thick stocks, and chop the rest finely (don’t mince it, think shredded cheese).
Place the cabbage in a bowl, and strew about 2 tablespoons of fine salt over it. Turn it, and let it rest for at least half an hour. This will draw out most of the water in the cabbage!
While the cabbage rests, prepare the rest of the filling.
The ingredients above are a guideline, if you like a lot of garlic, you add more garlic ect. (duh!). The shrimps are cut into chunks, usually 3-4 pieces a shrimp. Chop the garlic as fine as possible, as the chopping is said to preserve the taste better. As for the fluids, use 1-2 tbsp. of each
When the cabbage is done, put it in a cloth and wring out all the water. Add the dry-ish cabbage to the rest of the mixture, and mix well. The longer it gets to rest
Once the filling is all done, it’s time to fill the dumplings You can either make the wrappers yourself, or just buy them in the supermarket. Either works just fine.
Heat a frying pan with plenty of canola oil, and make sure you have a lid! Once the oil is hot, put the dumplings into the pan, folded side up. Fry until the underside has taken a little colour. Put the lid on, and quickly pour about 100 mL of water into the pan. Make sure the lid is closed, and wait for all the sputtering to die down.
Once all the water has once again evaporated, take the lid off, and finish the dumpling by turning them over so the top gets fried as well. Serve at once and enjoy with the home made dipping!