Dumplings & Spring Rolls

I’ve never met anyone who doesn’t like dumplings, and if I did, I wouldn’t be taking them to Yum Cha. My 3-year-old, Harriet, likes them so much I’m surprised she hasn’t turned into one. She eats them like PacMan! I’m going to show you the one filling that you can use to make both dumplings and spring rolls.

INGREDIENTS

  • 200 g (7 oz) wombok or savoy cabbage, very thinly sliced

  • 1⁄2 teaspoon fine sea salt

  • 250 g (9 oz) minced pork

  • 1⁄2 cup (50 g) thinly sliced snow peas (mangetout)

  • 1 tablespoon finely grated fresh ginger 2 spring onions (scallions), finely chopped

  • 2 garlic cloves, crushed or finely chopped

  • 2 tablespoons Sesame salt (page 200) or toasted sesame seeds

  • 1 tablespoon cornflour

  • ground white pepper, for seasoning (optional)

METHOD

  1. Put the cabbage in a bowl and sprinkle with the salt. Using your hands, thoroughly massage the salt into the cabbage. Set aside for 15 minutes, then drain and squeeze out the excess moisture.

  2. Add the remaining ingredients to the bowl. Using your hands, mix well for about 1 minute, to work the mixture together and help tenderise the meat.

  3. Use as recipe directs, or transfer to an airtight container, keep in the fridge and use within 2–3 days, depending on the expiry date of the pork.