Pork & Cabbage Dumplings


Our whole family loves dumplings. Generally quite easy to make, although chopping the cabbages can be quite mundane.

We love making Guo-tie, a pan fried version which leaves a deliciously crispy -thin layer in the bottom of the dumplings.

Alternatively simply boiling them for a quick treat, is always good in my books

Here are some of the photos taken by the Canon G11 before being chowed down


Pork Dumplings (Raw)

Pork Dumplings (Raw)

Pork Dumplings (Raw)

Pork Dumplings (Raw)

Pork Dumplings & Won-ton Soup
The final result, the dumplings are served with dipping sauce (soy sauce & vinegar).

Accompanied by won-ton soups.

Yum!

Pork Dumplings (Cooked)
Here is a close up on the dumplings. The raw dumplings are placed in a flower arrangement in the oiled non-stick pan. Once the bottom of the dumplings caramelize add half a cup of water and close the lid.

This will ensure the bottom of the dumplings are crispy but the rest of the dumplings remains soft as its cooked by the steam.

The end result is that they slightly stick to each other , so its easy to pour the contents onto a plate while still in its flower form.

Wonton Soup
Here is a close up of the soup complimenting the dumplings dishes.

The wontons are Wenzhou style, essentially more skin and less meat, served with thin egg strips, seaweed and spring onions. Soup is lightly flavored with soy sauce and Zejiang vinegar.

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~ by Skunks on September 23, 2010.

One Response to “Pork & Cabbage Dumplings”

  1. nice dumplings. looks delicious! it would be great if you could share the recipe!

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