Homemade Japanese style dumplings are easier to make than you think, and they taste 10000x better than the store-bought ones!
500gm (1 lb) ground pork mince
1 cup chinese cabbage, shredded
85gm (3oz) mushrooms, finely diced
3-4 cloves garlic, minced
1 tbsp ginger, grated
1/3 - 1/2 cup spring onion, thinly sliced
2-3 tsp sesame oil
1/4-1/3 cup coriander, finely chopped
canola oil, For frying
rice or black vinegar
In a large bowl, combine all filing ingredients, except oil. Mix well, cover and place in the fridge until you're ready.
If you are making your own wrappers, follow my recipe and prepare them now.
Place wrappers on your work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water (this is needed to help the wrapper seal). Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat oil in a large skillet over medium heat. Add dumplings in a single layer and add a few tablespoons of water, then place the lid to allow the dumplings to steam and cook inside. One the wrappers are softened, remove lid and continue cooking until golden and crisp, about 2-3 minutes per side.
Serve immediately with your favourite sauces. I love to dip in a mixture of soy, rice vinegar and also some chilli oil.