Summary

Ingredients

• 120 g Chinese cabbae, finely chopped
• 1 teaspoon salt
• 500 g minced pork
• 3 shiitake mushroom (s)
• 120 g sprin onion (s), chopped
• 2 teaspoons sesame oil
• 1 teaspoon ginger, chopped
• 1 teaspoon salt
• 1 teaspoon pepper, white
• 1 pack dough (dumpling dough pieces), frozen, from the Asian store

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Instructions

1. Sprinkle the chopped cabbage with a teaspoon of salt and let stand in a colander for 10 minutes. At the end, squeeze out something so that the water flows off.
2. Then mix the cabbage with the mince, mushrooms, spring onions, oil, ginger, salt and pepper.
3. Have a bowl of water ready to moisten your hands. Distribute the mixture evenly on the dumpling dough pieces (about 1 tablespoon per dumpling) and fold into the dough pieces, then press together. Repeatedly moisten your fingers with the water.
4. Then put the dough pieces in a pan and fry them briefly. Then add some water to the pan and steam the dough for about 7 minutes.
5. Then serve. Soy sauce tastes good with it.