Chinese cabbage pork dumplings

Step by step

1. This recipe makes approximately 50 dumplings.

2. Attach multipurpose blade to the Food Processor. Add flour and 1/4 teaspoon of salt to work bowl and pulse 1 to 2 times to mix. With machine running on low, slowly add water through feed tube, processing until a smooth elastic dough forms. Wrap tightly in plastic wrap and let dough rest 10 minutes at room temperature.

3. Divide dough into 10g pieces, about 50 small pieces of dough in total. Roll each piece into a thin circle on lightly flour surface. Cover and set aside.

4. Attach clean multipurpose blade and work bowl to food processor. Add half of cabbage and pulse until finely chopped. Transfer to a large colander. Repeat with remaining cabbage. Liberally salt cabbage and set aside to drain for 10 to 15 minutes. Squeeze or wring out excess moisture in a towel.

5. Fill the muffin cups with the batter and top off with some apple slices and oatmeal. Bake 25 minutes at 185°C.

6. Add scallions and ginger to work bowl and pulse 5 to 6 times to mince. Scrape work bowl down, add pork and pulse until very finely chopped. Add cabbage, rice wine, sugar and 1 teaspoon of salt, and process on low until well mixed.

7. To make dumplings, place about 1 tablespoon pork filling in the center of each wrapper. Dampen edge of wrapper with water. Fold over to form a half-circle and press to seal. Loosely pleat edges to finish forming dumpling. Repeat with remaining wrappers and filling.

8. Bring a large pot of water with a steamer insert to a boil. Steam dumplings in batches for 6 to 7 minutes or until cooked through. Serve immediately.