Omnipork Cabbage Dumplings by @SincerelyAline
Rated 4 stars by 5 users
Lunch/Dinner
24 Dumplings
24 Dumpling wraps
1 Packet OmniPork
½ Napa cabbage (finely chopped)
8 shiitake mushrooms (chopped)
Large thumb of ginger (peeled and diced)
Sprinkle cayenne pepper
3 tbsps light soy sauce
sunflower oil (for cooking)
2 tbsps rice vinegar
1 tbsp dark soy sauce
4 tbsps black vinegar
1 tbsp light soy sauce
1 small thumb ginger (finely sliced)
1 sprig of spring onion (chopped)
1 tsp chilli oil of your choice (optional)
Start by frying the ginger in some cooking oil, add the OmniPork some soy sauce, cayenne pepper and cook through at a higher heat for a couple minutes
Add the cabbage and mushrooms, and a drop more soy and the rice vinegar, cook for a few more minutes until everything is cooked through
Wrap the dumplings by scooping a tsp full in the middle of the dumpling wrap, add a touch of water around the rim fold over in half, and fold the whole edge into small pleats
If you want to freeze the dumplings to enjoy for later, place on a lined baking tray (leaving a little space between each), place into the freezer and freeze for an hour. Place into a freezer safe container or zip lock back (ensure you have release all the air out before freezing)
To cook the dumplings, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
Brown either side (roughly 3-4 mins each side). Then add ½ cup water and leave to cook for a further few minutes until the water has evaporated
For the sauce, combine all the ingredients together
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