Inga dumpling Casserole

Ingredientes

dumpling filling -

250g ground pork

2 tbsp water

1 tsp salt •

1 tsp grated ginger

1 tbsp rice wine

2 or 3 tbsp soy sauce •

1/2 tbsp sugar • • 1 tbsp sesame oil •

1 tbsp vegetable oil (not olive)

1 tsp white pepper

3 stalks of scallions •

150g cabbage

additional ingredients:

• dumpling wrapper • napa cabbage

Instrucciones

as usual, i like giving the meat a little time to marinade before adding the cabbage. always love the flavor cabbage adds to the filling, but this time, i do also think it helps with adding that extra bit of moisture to our lasagna.

another pro tip, is to add a layer of napa cabbage at the base of the container you're steaming in. adds a nice sweetness and gives you more of that brothy goodness.

so it goes like this: napa cabbage (base) -> meat filling -> dumpling wrappers (lightly dipped in water) -> meat filling -> dumplings wrappers (lightly dipped in water)

then i popped it into the steamer for about 20min - really packed this one in, so i just wanted to make sure it was cooked through. enjoyed immediately with some soy sauce + vinegar + sugar + chili oil drizzled on, and scallions of course.

honestly thinking i might even sub my usual cabbage with napa cabbage in the dumpling filling next time if i want something extra brothy - think soup dumpling. and i will say! while i do enjoy the standard dumpling eating experience more, this was a fun experiment.

Notas

Made with less ginger and less green onions but did not change anything else. Needed more green onions and ginger