What's for a dinner tonight? Cheat’s Pork and Chinese Cabbage Dim Sum & Chateau des Capitans Julienas

Posted by Market - Pop Up Wine on

If you’re looking to celebrate the Year of the Snake with festive foods, we have the perfect recipe and wine pairings for your Chinese New Year meals. 

Try this Cheat’s Pork and Chinese Cabbage Dim Sum. Yum! Even yummier with Chateau des Capitans Julienas. 

Find it in Pop Up Wine's fabulous range of Red Wine.

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

  • ¼ cup (60ml) vegetable oil
  • 4 cups (320g) finely shredded wombok (Chinese cabbage)
  • 3 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • 500g pork mince
  • 150g can water chestnuts, drained and finely chopped
  • 2 green onions (scallions), thinly sliced
  • 2 eggs
  • 2 tablespoons oyster sauce
  • sea salt and cracked black pepper
  • 16 square Shanghai wonton wrappers
  • black sesame seeds
  • micro (baby) purple shiso leaves, to serve
  • 1 tablespoon chopped chives, to serve
  • chilli oil, to serve (optional)

METHOD

  1. Heat 1 tablespoon of the oil in a large heavy-based frying pan over medium heat. Add the cabbage, garlic and ginger and cook for 6 minutes or until soft. Place in a large bowl with the mince, chestnut, onion, egg, oyster sauce, salt and pepper and mix well to combine. Roll into 16 large balls. 
  2. Place a wonton wrapper on a clean surface and place 1 meatball in the centre. Brush the edge with water and pinch the sides together to secure. Repeat with the remaining wrappers and meatballs. Sprinkle with the sesame seeds. 
  3. Place half the dumplings in a steamer lined with non-stick baking paper. Place over a wok or large frying pan filled with simmering water and steam for 6 minutes. Repeat with the remaining dumplings. Top with the shiso, chives and chilli oil (if using) to serve. Makes 16. 

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