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Ginger Pork and Cabbage Dumplings

Ginger Pork and Cabbage Dumplings

These cabbage dumplings are prepared with cabbage leaves instead of the normal all-purpose flour which makes it

Ready in: 30 minutes

Serves: 8

Complexity: very-easy

kcal: 190

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500 g ground pork
8 large cabbage leaves
1 egg
¼ cup almond flour
1 tbsp ginger
1 tsp garlic
2 tbsp chives
1 tbsp of soy sauce
1 tsp sesame oil
½ tsp of chilli powder


Rinse the cabbage thoroughly with water then using a sharp knife, gently remove the core.
Settle the cabbage in a deep pot. Fill the pot with water to cover the whole cabbage up to the top. Let it boil for 10 minutes to make sure the outer leaves are soft enough.
Meanwhile, combine egg, flour, ginger, garlic, chives and SIDS SALT & PEPPER in a bowl. Knead the ground pork well to obtain a uniform mixture. Divide to make 8 fillings for the dumplings. Set aside.
Once the cabbage becomes soft, transfer to a cutting board. Remove the top layers of leaves and cut out the veins of the cabbage. Flatten the leaves on the board. You should get 8 large leaves of the cabbage. Use the remaining cabbage for other recipes.
Place the meat filling on the flattened leaf. Cover with the leaves. Make sure to fold the leaves on all sides so the filling doesn’t spill. Secure with a toothpick. Repeat the process for the rest of the fillings and cabbage leaves.
Arrange the dumplings in a steamer.
Combine soy sauce, sesame oil, chilli powder and SIDS RASPBERRY VINEGAR then pour into a serving ramekin.
Leave to steam for 20 minutes until the meat is cooked through. Check by slicing one piece into two.
Remove from the steamer and enjoy while warm.