The Pork and cabbage dumplings | Goenmande recipe Pork, cabbage, and black pepper are combined very effectively in these fried dumplings from Korea. Served with a dipping sauce of vinegar, sesame oil, and garlic, they are a great way to start an Asian meal.
Makes 18
Ingredients:
2 tablespoons vegetable oil plus
1⁄2 cup extra for shallow-frying
2 garlic cloves, finely chopped
13⁄4in (4cm) piece of fresh ginger, finely chopped
1 lb (450g) ground pork
1⁄2 Chinese cabbage, heart removed and leaves shredded
2 tablespoons light soy sauce
4 scallions (green onions), finely chopped
18 round wonton wrappers
salt and lots of freshly ground black pepper
For the dipping sauce
1 garlic clove
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons sesame oil
Method:
1. To make the dipping sauce, crush the garlic with the salt and sugar to form a smooth paste. Add the vinegar, water, and sesame oil, and mix together. Set aside.
2. Heat the 2 tablespoons oil in a heavy pan over a medium-high heat. Sauté the garlic and ginger for 2 minutes until fragrant. Add the pork and continue to sauté, stirring, for 5 minutes until the meat has browned.
3. Add the shredded cabbage to the pan with the soy sauce, some salt, and some black pepper. Reduce the heat and cover the pan. Braise for about 5 minutes until the cabbage has wilted, but still has a little bite. Taste the pork and cabbage—the mixture should be spicy from the black pepper. Adjust the seasoning if necessary, then remove the pan from the heat and leave to cool. Once cool, add the scallions and mix together.
4. Lay out six wonton wrappers at a time, and place 2 teaspoons pork and cabbage mixture on each wrapper. Brush the edges with a little water, and fold over to make a half-moon. Squeeze the edges tightly closed, using your thumb and finger to press out any air bubbles. Cover with a damp cloth until ready to cook.
5. Heat the oil for shallow-frying in a heavy pan over a mediumhigh heat. Test the oil to see whether it is hot enough a crumb of bread should start to sizzle straight away. Fry the dumplings in batches of six at a time so that the oil does not drop in temperature while they are cooking. Drain on paper towels. Serve hot, accompanied by the dipping sauce.
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| Pork and cabbage dumplings recipe |
