1/2 Chinese cabbage, remove stalks and finely slice
1 tbsp salt
1/2 bunch spring onions, thinly sliced
1/2 bunch coriander, very finely sliced
1.5 tbsp soy sauce
1.5 tbsp ginger, micro-planed or finely minced
1 tbsp sesame oil
2 600g eggs, whisked
1 pack dumpling wrappers, you can find these at most Asian supermarkets, of some local supermarkets too - near the tofu
1. Place the cabbage in a bowl with the salt and mix through. Let stand for 5-10 minutes before squeezing excess liquid out
2. Combine all ingredients and mix through; pork, cabbage, spring onions, coriander, soy sauce, ginger, sesame oil, eggs
3. Take one dumpling wrapper, and lightly pull it top to bottom to release a bit of elasticity from the wrapper dough.
4. Place a level tablespoon's worth of mixture into the centre of the wrapper. *We found that putting a little less filling in the wrapper when you first start learning to make dumplings tends to mark the side sealing part a bit easier. When you build your confidence in sealing the dumpling together, add more and more filling in.
5. Bring the end of the wrapper that's closest to you to the top to cover the filling. Pinch the two sides together at the top
6. Make a pleat in the wrapper on the left side and press sides together, repeat on the right side of the wrapper.
7. Ensure all sides of the dumpling are sealed so the filling doesn't spill out while cooking.
8. Turn a pan on a medium-hot heat. Place 2 tablespoons of oil in the pan. Add the dumplings and cook until golden brown on the bottom. Place a 1/2 cup of water in pan and quickly place a lid over the pan to seal in the steam - the steam will cook the dumplings through.
9. Serve with your favourite chilli and soy sauces