Makes 6 dumplings
- 6 dumpling skins – 60g in weight
- 25g lean pork mince
- 10g brown rice dry weight – cook rice – beforehand
- 1 tbsp fresh chives chopped
- 1 tbsp fresh sage chopped
- 1 tbsp parsley chopped
- 1/4 tsp garlic salt
- 1/2 garlic clove minced
- 1 tsp soy sauce
- 1/2 beaten egg mixture
- Bowl of cold water
First off, set up your steamer by lining it with Chinese cabbage leaves on each layer. I made 6 dumplings so used two baskets so they didn’t lay on top of each other.
I had to buy my skins frozen, so make sure they are fully defrosted before using them.
Mix the uncooked pork, cooked rice, herbs, garlic, soy, egg in a bowl.
Lay your dumpling skins out on a chopping board. Take one into your hands, wipe some cold water around the inside edge, place a small around, approx 1 tsp of the meat filling into the middle, fold the skin over so the edges meet together, then squeeze around the edge to seal, I used a little more water around the outside edge, then pinched the seal together along the seam.
Place into a steamer basket while you do the rest.
Once you have finished filling them all, steam for approx 15 minutes. Take out and plunge into bowl of hot water, then take out and serve.
I don’t fry mine off like restaurants do, they are lower in points with just steam and water.
You can heat some oil in a non stick frying pan and cook on one side for a few minutes. Remember to add additional points for the oil.
I served mine with light soy sauce for dipping and watercress salad for the green effect 🙂