Dumplings

Mum has recently been perfecting her dumplings - and they are good. good good GOOD! It's always fun to make a batch and freeze them so dumplings are on hand.. always - and it tastes so much better then the frozen bags o dumplings you get at the Asian grocers.

Mum's secret to her mince? Make sure you add some sort of liquid to the meat filling as you make it. If you are making a simple pork mince with no added cabbage, Mum recommends about 250ml of water to every 500g of pork mince you use, which you add very slowly to the season meat mixture.

Otherwise, if you decide to add chinese cabbage - make sure you dice and really chop up the cabbage finely until the juice of the cabbage starts to weep out. Squeeze the rest of the excess moisture out of the cabbage and reserve this cabbage "juice" to add to the pork filling!

Pork Mixture Filling for Pork and Cabbage Dumplings

500g Pork Mince
500g Chinese White Cabbage (finely diced - almost minced)
1tsp Salt
2 tbls Soy Sauce
1 tbls Sesame Oil
1/2 tsp Sugar
1 tsp Corn Flour

Mix thoroughly all of the above ingredients, and then slowly add your cabbage "juice" that you reserved from the above instructions!

Then grab out yo dumplings skins and get wrapping! (We just picked up at ours at the Asian grocers.. dumpling skins are a whole other playing field)