Reply by Susan
1/2 sugar loaf cabbage, finely sliced and salted - left to drain for 20 min - squeeze out excess moisture
500g Pork mince
2 thumbs size of ginger (finely chopped -> FC)
3 cloves garlic FC
1/2 cup of shallots
2 teaspoons of oil
1 table spoon of soy sauce
1 teaspoon of sugar
Coriander to taste.
Add in cabbage and mix. Place spoonfuls of the mix onto Gow gee wrappers (near fresh pasta in woolies) and fold in half and then crimp together.
I then freeze these (single layer on trays and then once frozen, all together in bag).
Heat oil in pan with a lid. Once hot place frozen dumplings on frying for 5 min. Add a bit of water and put lid on - steam for another 10 min. Drizzle with soy sauce.