Enjoy these savoy cabbage and pork dumplings for a delicious alternative to conventional dumplings. You will need a steamer and some toothpicks for this recipe.
Bring a medium saucepan of water to the boil. Remove 16-18 of the outer leaves of the cabbage, keeping them whole.
Blanch the leaves in the boiling water for 1 minute, drain, rinse in cold water and pat dry. Medium-sized leaves are the best size for wrapping the dumplings, but any larger leaves can be cut in half, slicing out the stem as you do so.
Finely chop 100g (3 1⁄2oz) of the remaining raw cabbage and place in a bowl with the pork, garlic, ginger, soy sauce, egg yolk and water chestnuts (if using). Mix well and divide into 16 portions. Take the cabbage leaves and wrap up the pork. Bring the bottom portion up, sides tucked in, and roll into a tight package. Secure with a toothpick.
Steam the cabbage rolls. Use a bamboo steamer or a steamer attachment for a pot with a lid. They will need to cook for about 5 minutes until the pork is cooked through.
Serve the rolls with the sweet chilli dipping sauce.
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