DISHORA / RECIPES
Steamed dumplings,
tender
pork-and-cabbage bites
A secure crescent fold matters
more than perfect pleats.
Next: ingredients.
DISHORA / RECIPES
Ingredients
Makes 24 dumplings: 4 servings of 6
24 round wheat wrappers, about 3
inches
1 lb (454 g) ground pork, about 85%
lean
2 cups (200 g) napa cabbage, finely
chopped
½ tsp fine salt, for draining cabbage
2 scallions (24 g), finely chopped
1 tbsp fresh ginger, finely grated
2 garlic cloves, minced
1 tbsp reduced-sodium soy sauce
(filling)
2 tsp toasted sesame oil
1 tsp cornstarch + ¼ tsp white pepper
Dip: 2 tbsp reduced-sodium soy sauce
2 tbsp unseasoned rice vinegar
1 tbsp water + a bowl of water for
sealing
DISHORA / RECIPES
Set out your tools
Bamboo or metal steamer with
fitted lid
Suitable pot or wok
Perforated parchment steamer
liner
Mixing bowl, knife and cutting
board
Clean towel
Thin-tip food thermometer
Lined tray
DISHORA / RECIPES
First, drain the cabbage
Toss the finely chopped napa
cabbage with ½ teaspoon salt. Let
stand 10 minutes.
Wrap in a clean kitchen towel or
several layers of cheesecloth and
squeeze firmly to remove excess
liquid.
Visit the recipe for all
instructions.