Pickled Leaf Mustard Cabbage and Pork Dumplings
What You Will Need
Ingredients
- Ingredients for dumplings:
- Minced pork 150g
- Cabbage 125g
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Pickled Leaf Mustard 50g (¼ pouch)
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Sauce for Hot & Sour Fish (around ¼ pouch)
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Drilled Chilli ½ pouch
- Sugar 1.5 tsp
- Lee Kum Kee Premium Chicken Bouillon Powder (No MSG Added) 1.5tsp
- A dash of Lee Kum Kee Pure Ground Fragrant Sesame Oil
- A pinch of Lee Kum Kee White Peppercorn Powder
- A pinch of Potato Starch
- Dumpling Wrappers 250g
Soup
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Pickled Leaf Mustard 150g (¾ pouch)
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Sauce for Hot & Sour Fish (around ¾ pouch)
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Drilled Chilli ½ pouch
- Water 1.5L
Made with
Lee Kum Kee products
How to make it
-
Rinse the pickled leaf mustard under water for 1minute and chopped. Chop the cabbage and drilled chilli. Add the pork and mix well.
-
Add the rest of the ingredients, except the wrappers, to the minced pork and mix well.
-
Wrap the fillings with the dumpling wrappers. Boil the water, and simmer the dumplings over low heat for about 4 minutes until done.
-
Boil the soup base and pair with dumplings.
Tips
When making dumplings, don’t add too much fillings to avoid bursting.
If you find it hard to seal with the dumpling wrappers, dip a little water to help.
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