Thanks again to Gok Wan for this recipe from his new book I hardly had to adjust the recipe at all to make it slimming world friendly (always a bonus) .
This isn’t the prettiest meal I have ever cooked but it was very tasty, It was a bit fiddly I won’t lie but again it wasn’t complicated just took a little bit of time so this is maybe more a lazy Saturday afternoon dish than a quick after work dinner.
Don’t be put off if you don’t have a bamboo steamer you can steam them over a saucepan of water with an old fashioned metal steamer or use the modern plug in electric steamers. I picked up my old metal steamer in a charity shop they seem to often surface there and my bamboo steamer I got for £3.50 in a Chinese supermarket and they aren’t hideously expensive on ebay or online stores.
300g extra lean pork mince
1 tbsp light soy sauce (plus 3 tbsp for dipping)
2cm piece fresh ginger (peeled and grated, or use frozen but defrosted like I did)
1 clove garlic (peeled and crushed or use frozen but defrosted like I did)
1-2 spring onions (trimmed and very finely sliced)
2 tbsp chopped fresh chives
1 large chinese leaf cabbage (leaves separated)
salt and white pepper
Place the pork, soy sauce, garlic, ginger, spring onions and chives into a bowl and season with a pinch of salt and a little white pepper. Mix very well to combine the ingredients.
Take 12 of the best cabbage leaves and trim off some of the hard white stalk (see picture)
Place a heaped tablespoon of the mixture in the leaf and fold the cabbage over to make a parcel (see picture) Repeat the process until all the mixture is used up.
When ready to cook place in a steamer basked and place over a saucepan of boiling water be careful for the basket not to touch the water.
Steam for about 12 minutes until the dumplings are firm to the touch and cooked through.
Serve with the soy sauce to dip them into.
credit :
Syn free and delicious : )