Chinese Cabbage Pork Dumplings

Ingredients
Filling
Minced pork ( 10% fat)  about 550g
Spring onions  130g
Chinese Cabbage   about 550g

Chopped ginger  2 tbsp
Shaoxing wine  1 1/2 tbsp
Light soy sauce  1 1/2 tbsp
Sesame oil  2 tsp
Oil  2 tbsp
Salt  1 1/2 tsp
Cornflour  1 tbsp



Ingredients
Dough
Plain flour  500g
Water (room temperature)  262g
Salt  4g

Methods 

For the dough
Stir to combine plain flour, salt and water in a bowl.  Knead to a smooth and glossy dough ( hand knead or using electric mixer). Wrap and leave for 30 minutes.


For the filling
Chinese Cabbage: clean and slice thinly, for the top white part chopped them into fine pieces. Toss and mix in a teaspoon of salt, leave for 10 minutes. Squeeze out excess water content twice. Set aside for later use.
Spring onions: slice into small pieces.

In a large bowl, mix in chopped ginger, light soy sauce and shaoshing wine with the minced pork. Gently stir in one circular motion to allow the sauces absorb into the minced pork.
Add in sesame oil, continue to stir and mix.
Add in  chopped Chinese Cabbage, chopped Spring Onions, stir and mix.
Add in salt and oil, stir and mix for a minute.
Add in cornflour, stir and mix to a paste form.
Cover and set aside. ( I kept in the freezer while preparing the dough, this will ensure filling not getting soggy or wet).



To assemble dumpling ( refer to: celery beef dumplings)
With the rested dough,  divide into a few long narrow strip of dough, cover them to avoid drying up while working on one.
On a floured surface, cut the narrow strip into about 2 cm cube each, flatten it slightly.
Roll into a round disk, thinner on the edge.
Place one heaped tablespoon of filling in the centre, pleat and seal up the dumplings.

To boil or fry the dumplings, refer here.
To store dumplings, refer here.