Video Recipe: Steamed Pork, Prawns & Jerusalem Artichoke, Cabbage Dumplings
Cabbage dumplings with pork and King prawns
Makes approximately 36 rolls
6cm ginger, peeled, finely chopped
1 shallot, finely chopped
1 spring onion, finely sliced
200g minced pork
75g Jerusalem artichoke, peeled, finely chopped (optional)
150g king prawns, peeled, chopped 1 cm
Pinch of pink pepper or black pepper
Pink of sugar
Pinch of salt
Sweetheart cabbage, spring greens leaves or savoy or a selection of cabbage leaves
40-50 Chives, whole
4tbs soy sauce
4tsp brown rice wine vinegar
4tbs maple syrup
2 tsp Chili sauce (optional)
Steam 40-50 (include extra for breakages) whole chives for 3 mins in the Cuisinart steamer. Set aside.
Prepare the dipping sauce by mixing soy sauce, vinegar, maple syrup and chilli sauce together in a small bowl.
Put all the dumpling ingredients (except the prawns) into a bowl and mix well together then mix in the King prawns.
Slice the steams off the cabbage leaves then put one tablespoon of the dumpling mixture onto a leaf and roll until it is covered then slice off any excess leaf.
Take a steamed chive and use as a ribbon to tie the cabbage leaf together with the dumpling mixture.
When you have prepared all the the dumplings, steam 12 rolls for 5 mins. Serve immediately. Steam the next 12, serve and repeat.
As they do not take long to cook, these can be prepared a head of time and steam when they are ready to be eaten.
Video Photography & Editing by Uyen Luu
Camera Assistant Laurie Noble
Food Stylist & Hand Model Joanna Resiak