November 11, 2017
Dinner, Main Dish, Pork,
Vegetables, Cabbage, Mushrooms, Asian, Quick Meals, Entertaining, Weeknight Meals, Stove Top more
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"From Recipe + May '17."
Heat oil in a frying pan over moderate heat and add mushroom and garlic, cook and stir for 1 minutes or until tender and then add cabbage and chives and cook and stir for 2 minutes or until cabbage wilts and then transfer to a heatproof bowl.
Add mince, hoisin sauce, soy sauce and egg to cabbage misture and mix will to combine.
Working with 5 wrappers at a time, place wrappers on a clean work surface and spoon 1 heaped teaspoon of mixture on each wrappers and brush edges with a little water, fold over to enclose filling, pleating edges to seal.
Line bamboo steaming basket with baking paper, piercing a few holes to allow steam to escape and place prepared basket over a saucepan of boiling water (don't let basket touch water) and steam dumplings in batches, covered, for 5 minutes or until cooked.
Sprinkle with sesame seeds and serve with extra soy sauce and Asian greens.
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