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Welcome Cooking - Japan




227g napa cabbage, 340g ground pork, 1 stalk of spring onion, 6 dried shiitake mushrooms, 1 bunch of yellow chives, 16g ginger, 2 cloves of garlic, 60 Asian dumpling wrappers, 6.5T oil, 1 can of low-sodium canned broth, some
all-purpose flour, some water.

(1) 1/4 tsp oil, 1/4 tsp sugar, 1/4 tsp cornstarch, 1/4 tsp salt.
(2) 1T sesame oil, 1T sake, 1 tsp soy sauce.
(3) 1/4 tsp sesame oil, 1/4 tsp sake.
(4) 3T soy sauce, 3T rice vinegar, 3 tsp chili oil.


1. Cut off the end of napa cabbage; Rinse in running water; Drain; Shred; Chop finely; Wrap with kitchen paper and squeeze out any excess water.
2. Soak dried shiitake mushrooms in water till soft; Lift the mushrooms up; Drain; Trim off the stems; Dice; Marinate in seasoning (1) for 20 minutes.
3. Rinse ground pork; Drain; Marinate in seasoning (2) for 30 minutes.
4. Rinse spring onion; Cut off both ends; Chop finely.
5. Rinse yellow chives; Cut off both ends; Chop finely.
6. Peel, rinse and mince ginger.
7. Peel, rinse and mince garlic.
8. Add the ground pork from the step 3, the napa cabbage from the step 1, the shiitake mushrooms from the step 2, the spring onion, the yellow chives, the ginger and the garlic; Stir to mix with a wooden spatula; Add seasoning (3); Mix with hands (important not to handle the filling too much).
9. Add seasoning (4) to a bowl; Mix well to be dipping sauce.
10. Spread some all-purpose flour on the working top; Cover dumpling wrappers with a clean and damp kitchen towel.
11. Take a piece of the dumpling wrapper out from the kitchen towel; Place 1 tsp filing in the center of the wrapper; Swipe an half of the edge of the wrapper with little water with fingertips; Fold the wrapper over the other edge to meet the dampened edge; Make 3 spaced pleats along the sealed edge with fingers; Place the dumpling flat side down on a sheet of a greased baking paper (Repeat the step 11 till the ingredients are used up).
12. Heat a non-stick pan with 1T oil over a high heat; Turn to a low heat; Swirl the pan to evenly coat the bottom of the pan with the oil; Arrange 12 dumplings in the pan with the flat sides down and pleated edges up; Turn to a high heat; Cook over a high heat for 3 minutes (without disturbance); Add 2T broth and immediately cover the pan; Turn to a medium heat; Cook over a medium heat for 5 minutes; Uncover; Cook over a medium heat till there is a little crusty at the bottom; Carefully slide a spatula under the dumplings and lift them up onto a serving plates with kitchen paper at the bottom (Repeat the step 12 till all the dumplings are cooked).
13. Carefully take out all the kitchen paper; Serve with the dipping sauce on the side.