for 10 servings
3 cups Plain flour
1 tsp Ginger
75g Spring onion
1 tbs Chives
1 cup Water
1/2 kg Minced pork
1.5 tsp Sesame oil
2 tsp Salt
90g Soy sauce
1/5 kg Chinese cabbage
To prepare cabbage, finely dice and sprinkle with salt. Set aside for 25 minutes and remove all excess water.
Finely chop the ginger, spring onion and chives. Combine in a large bowl along with the pork, sesame oil, soy sauce, egg, salt and cabbage.
In a large bowl combine the water and flour until a dough forms. Turn onto lightly floured bench and kneed for 8 minutes.
Break the dough into small pieces rolling them into balls and flattening them to make disks.
Place the stuffing in the dumpling wrapper and fold over, pinching the edges together (as shown in image).
Fill a saucepan with water to boil.
Add dumplings to water, continuously stirring.
Once dumplings float, add 1 cup of water and repeat this 1 more time.
Remove from water and enjoy with soy sauce!