Ingredients (makes about 9 dumplings):
500g pork mince (you could also do 50/50 pork/beef) (approx 18 oz.)
1/4 cup pecan flour (almond flour would work)
1 tsp. garlic
1 Tbsp. ginger
chives (I usually use about 2 Tbsp.)
3 tsp. salt
1 large cabbage
Carefully remove the core from the large cabbage with a sharp knife. This recipe doesn’t use the entire cabbage, only the outer leaves but you need to steam the whole cabbage to make the leaves usable.
Place the cabbage, core down, in a large pot with about 2 inches (5cm) water. Put a lid on the pot and steam the cabbage for 10 minutes – enough to loosen the leaves. If it needs more, put it back in the pot.
While the cabbage is on the stove, mix the pork, pecan flour, egg, garlic, ginger, chives, salt and pepper in a bowl and mix well. Optional extras: chilli flakes, cumin and coriander would work in this as well.
Take the cabbage out of the pot and pat dry. Carefully remove the top layers of the cabbage without tearing them. Place them on a dish cloth. Using about a heaped tablespoon of pork mixture per dumpling, fold them as shown in the video.
Line the steamer with baking paper. This step isn’t 100% necessary but I use a bamboo steamer and this keeps the pork juices from soaking into the wood. Put the dumplings into the steamer and place it on a pot of rapidly boiling water. Or, you know, turn it on.
Steam for 20 minutes. Slice one in half to make sure the pork is cooked before serving.