Pork and Vegetable Dumplings with Steamed White Rice

Ingredients

• 180g Ground pork, raw
• 150g White rice, long grain, raw
• 120g Raw green cabbage
• 30g Raw green onions
• 10g Garlic, raw
• 100g All-purpose flour, enriched, unbleached

Method

1. 1Cook the white rice: In a medium pot, bring 300ml of water to a boil. Add 150g raw white rice, stir once, and reduce heat to low. Cover and simmer for 15-18 minutes until all water is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes.
2. 2Prepare the dumpling filling: In a large mixing bowl, combine 180g ground pork (raw) with 120g finely chopped raw green cabbage, 30g chopped green onions, and 10g minced garlic. Mix well until combined, breaking up the pork as you go. Season with a pinch of salt and pepper. You can optionally add 1 tablespoon of soy sauce for extra flavor.
3. 3Make the dumpling dough: In a separate bowl, mix 100g all-purpose flour with 50ml warm water (gradually add water while stirring with your fingers until a soft dough forms). Knead for 2-3 minutes until smooth. Cover with a damp cloth and let rest for 10 minutes.
4. 4Roll out the dough: On a lightly floured surface, roll the dough into a thin sheet about 2-3mm thick. Cut into 12-15 circles using a 3-inch glass or cookie cutter.
5. 5Fill and fold the dumplings: Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough in half to create a half-moon shape and press the edges firmly to seal. For a more decorative pleat, fold the edges inward creating small pleats as you press to seal.
6. 6Pan-fry the dumplings: Heat a non-stick skillet or wok over medium-high heat. Lightly spray with cooking spray. Working in batches, place dumplings flat-side down in the pan and cook for 2-3 minutes until the bottom is golden brown and crispy.
7. 7Steam-finish the dumplings: Add 60ml water to the pan (be careful of splattering), immediately cover with a lid, and reduce heat to medium. Steam for 5-7 minutes until the water evaporates and the dumplings are cooked through (pork filling should reach 160°F/71°C internally).
8. 8Serve: Transfer the steamed rice to a plate or bowl, then arrange the pan-fried dumplings alongside. Serve warm with extra soy sauce for dipping if desired.
9. 9**Tips:**
10. 10- You can make the dumplings ahead and freeze them on a tray before cooking - just add an extra 2-3 minutes to the cooking time.
11. 11- The dumplings should be crispy on the bottom and tender on top after the steam-finish step.
12. 12- Use a meat thermometer to ensure the pork filling reaches 160°F (71°C) for food safety.