Pork and Cabbage Dumplings

Ingredients:

Filling

1½ cups wombok cabbage, finely chopped
Pinch of sea salt flakes

250g fatty pork mince

2 spring onions, finely sliced

Small knob of ginger, finely grated

2 garlic cloves, finely grated

2 tsp gluten free soy sauce or tamari
2 tsp gluten free oyster sauce
1 tsp sesame oil

¼ tsp ground white pepper

Wrappers

150g YES YOU CAN plain gluten free flour

90ml hot water

1 tbsp light olive oil

Dipping Sauce

1 tbsp gluten free soy sauce or tamari

1 tbsp mirin

2 tsp balsamic vinegar (or gluten free black rice vinegar)

½ tsp sesame oil

½ tsp toasted sesame seeds

Chilli flakes (optional)

Drizzle of light olive oil, for frying

Method:

To make the filling, add cabbage to a colander and sprinkle with salt. Rest for 15 minutes then firmly squeeze the cabbage to remove excess moisture. Add cabbage to a bowl with remaining filling ingredients and mix with your hands to combine. Set filling aside.

To make the wrappers add flour to a bowl. Combine water and oil in a small jug. Slowly pour water into the flour and mix using your hands to form a rubble. Transfer dough to a board and knead for a few minutes to form a smooth ball of dough (if your dough is too wet add a little extra flour, if too dry add a little more water).

Divide the dough into three portions and cover with a tea towel. Working with one portion at a time, roll dough between 2 sheets of baking paper until it is very thin. Cut out rounds using an 9 cm cookie cutter.

Create a dumpling by placing one teaspoon of filling in the centre of your dough round. Using your fingers, moisten the inside rim of your wrapper with water. Fold three edges inward and pinch the seams together to form an enclosed triangle. Continue filling remaining dumplings.

Drizzle a little oil in a large frypan over high heat. Add 8-10 dumplings to the pan and cook for 2 minutes. Reduce pan heat to medium, pour 1/3 cup of water into the pan and cover with a lid. Cook dumplings for 7 minutes. Whilst dumplings are cooking, whisk together dipping sauce ingredients.

After 7 minutes remove the lid from the pan (most of the water should have evaporated, if not cooked further uncovered until the dumpling base is golden and crispy). Serve dumplings with dipping sauce.