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🍽️ Chinese Dumplings with Pork Filling

359 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 250 g lean pork loin
• 300 g savoy cabbage (1 piece)
• 150 g onions (3 onions)
• 20 g ginger (1 piece)
• 2 garlic cloves
• 11 tbsp oil
• salt
• pepper
• 250 ml Asian plum sauce (or prune sauce)

Instructions

1. 1. Mix the flour with 150 milliliters of water.
2. 2. Knead the mixture into a smooth dough.
3. 3. Wrap the dough in cling film.
4. 4. Let the dough rest for about 30 minutes.
5. 5. Cut the pork loin into very fine strips.
6. 6. Wash the savoy cabbage thoroughly.
7. 7. Remove the tough stems from the savoy cabbage.
8. 8. Cut the savoy cabbage into very fine strips as well.
9. 9. Peel the onions.
10. 10. Slice the onions into strips.
11. 11. Peel the ginger.
12. 12. Finely chop the ginger.
13. 13. Peel the garlic.
14. 14. Press the garlic through a garlic press.
15. 15. Heat 1 tablespoon of oil in a pan or wok.
16. 16. Season the pork with salt.
17. 17. Fry the meat over high heat for 2 minutes, stirring constantly.
18. 18. Remove the meat from the pan and set aside.
19. 19. Add 2 tablespoons of oil to the pan.
20. 20. Sauté the onions for 1 minute over medium heat.
21. 21. Add the chopped ginger and garlic.
22. 22. Sauté the aromatics for 30 seconds.
23. 23. Add the savoy cabbage to the pan.
24. 24. Sauté the cabbage, stirring, for 1 to 2 minutes.
25. 25. Pour in 100 milliliters of water.
26. 26. Cover the pan.
27. 27. Cook the filling for 5 to 6 minutes.
28. 28. Season the mixture with salt and pepper.
29. 29. Fold the prepared pork into the filling.
30. 30. Let the filling cool down.
31. 31. Sprinkle some flour on the work surface.
32. 32. Knead the dough on it for 3 minutes.
33. 33. Shape the dough into a roll with a diameter of 2.5 centimeters.
34. 34. Cut the roll into 16 equal pieces.
35. 35. Cover the dough pieces with cling film.
36. 36. Roll out the dough pieces one by one into circles with a diameter of 12 centimeters.
37. 37. Place 1.5 tablespoons of the cooled filling onto the dough.
38. 38. Fold the dough over the filling.
39. 39. Shape the pockets into half-moons.
40. 40. Press the dough edges firmly with a fork.
41. 41. Heat 2 tablespoons of oil in a large pan.
42. 42. Place 4 dumplings in the pan with the flat side down.
43. 43. Fry the dumplings over medium heat for 2 minutes.
44. 44. Pour 75 milliliters of water into the pan.
45. 45. Cover the pan.
46. 46. Steam the dumplings for 6 to 7 minutes.
47. 47. Remove the lid.
48. 48. Continue cooking the dumplings until all the liquid has evaporated.
49. 49. Repeat the frying and steaming process with the remaining dumplings in 2 tablespoons of oil each.
50. 50. Serve the dumplings with plum sauce.

Nutrition per serving

• kcal: 359
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 38 g