500g lean pork mince
2 ½ cups Chinese cabbage, finely shredded
1 tbsp ginger, minced
2 cloves garlic, crushed
4 spring onions, finely sliced
1 egg, beaten
2 tbsp reduced-salt soy sauce
1 tsp sesame oil
250g pack round wonton wrappers
In a large bowl, combine the pork, cabbage, ginger, garlic, spring onions, egg, soy sauce and sesame oil.
Place wrappers on a flat surface and spoon 2 teaspoons of the mixture on 1 half of each wrapper. Brush the edges with cold water, fold over and press the edges together to seal.
Place a steamer lined with baking paper over simmering water. Cook the dumplings in batches for 15-20 minutes or until tender and cooked through.
- Suitable for freezing. Simply freeze on a baking tray before steaming. Once frozen solid, portion into a freezer container for up to 3 months.