Cheat pleat dumplings
Craving homemade dumplings but short on time (or patience for pleating)? These cheat pleat dumplings are the perfect solution. They deliver all the juicy, savoury flavour of traditional Asian pork potstickers—without the meticulous folding. Using a simple fold-and-seal method, these steamed dumplings come together fast, making them ideal for weeknight dinners, meal prep, or whenever the dumpling urge strikes.
Ingredients 11
200 g pork mince
1⁄2 cup wombok cabbage, finely shredded
1 clove garlic, crushed
2 spring onion, finely chopped
1 tbsp grated ginger, finely
1 tbsp soy sauce, plus extra to serve
1 tsp sesame oil
1 tsp caster sugar
16 gow gee wrappers, store-bought
1 tbsp vegetable oil
chilli oil and black vinegar, to serve
spring onion, thinly sliced, to serve
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Method 3
Place the , , , onion, , , and in a bowl. Season with salt and white pepper and mix well to combine.
Place the on a clean work surface and brush the edges of each of the wrappers with water. Place 2 teaspoons of the pork mixture in the centre of each wrapper and bring the two opposite sides together and pinch to seal the top (both ends will be exposed).
Heat half the in a 20cm non-stick frying pan over medium heat. Add half the dumplings, flat-side down, and cook for 2 minutes. Pour over 1/2 cup of water, cover with a tight-fitting lid and cook for a further 3 minutes. uncover and cook for 3–4 minutes or until the water has evaporated. Invert dumplings onto a plate and repeat with remaining dumplings and ingredients. Serve with extra , chilli oil and black vinegar.
jessica's tips
Buy good quality fatty pork mince for these dumplings. Lean pork mince will leave dry dumplings.
