Prep + cook time: 30 minutes. Serves 2-4.


500 g pork, minced

3 spring onions, finely chopped

1 clove of garlic

1 tbsp Tamari sauce

1 tsp fish sauce

1 tsp fresh ginger, finely grated

Pinch of salt and pepper

10 Savoy cabbage leaves



2 tbsp Tamari sauce

Pinch of salt and pepper

1 tbsp lime juice

1 tbsp fish sauce

1/2 tsp sesame oil


Bring a large saucepan of water with a pinch of salt to a boil. 

Meanwhile, in a bowl, combine the ground pork, onions, ginger, garlic, Tamari, fish sauce and salt and pepper. Using your hands, mix until well combined. Set aside.

Once water is boiling, place one cabbage leaf in the saucepan at a time and submerge under the water to soften for about two minutes. Once softened, transfer the cabbage leaf to paper towel and let cool until it is cool enough to handle.

Pat excess water off using paper towels. Place approximately one heaped tablespoon of the pork mixture into the bottom third of the leaf. Fold up the bottom of the leaf over the pork mixture, tuck in the sides and continue to roll until it forms a tight parcel (like a burrito). 

Continue this process until all dumplings have been formed.

On the stove, set up a steamer with water in preparation for cooking. Gently place dumplings in steamer pan – stem side down. Bring to a boil. Once boiling, cover and let the dumplings steam until the pork is cooked through, about 15 minutes. Test dumplings by cutting into the center of one to make sure the pork is no longer pink.

Whisk sauce together in a bowl and enjoy.




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