Pork & Shiitake Cabbage Dumplings

Ingredients

• 450 g Ground pork
• 150 g Shiitake mushrooms, finely chopped
• 12 leaves Napa cabbage leaves (large, intact)
• 3 Green onions, minced
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 Egg, beaten
• 1 tbsp Avocado oil
• 1/2 tsp White pepper
• 1/2 tsp Red pepper flakes(optional)
• 1/2 tsp Salt

Instructions

1. 1

   Bring a large pot of water to a boil. Blanch the cabbage leaves 2-3 minutes until pliable, then transfer to an ice bath. Drain and pat dry; trim thick center ribs flat with a paring knife.

2. 2

   In a bowl, combine ground pork, shiitake mushrooms, green onions, garlic, ginger, 1 tbsp soy sauce, egg, white pepper, and salt. Mix until just combined.

3. 3

   Lay a cabbage leaf flat, place 2 tbsp filling near the base, fold in the sides, and roll tightly into a bundle. Repeat with remaining leaves and filling.

4. 4

   Arrange the bundles in a steamer basket lined with parchment (seam side down). Steam over simmering water for 15-18 minutes until pork is cooked through (internal temperature 160°F / 71°C).

5. 5

   Meanwhile, whisk the remaining 1 tbsp soy sauce with rice vinegar and red pepper flakes to make the dipping sauce.

6. 6

   Serve the dumplings hot with the dipping sauce on the side.