Pork and wombok dumplings with chilli and vinegar dressing

Instructions

1. Place the sliced wombok into large colander and rub with 2 tsp salt. Place into the sink and allow to stand for 30 minutes.
   
2. Meanwhile, combine the pork mince with the remaining 2 tsp salt in the bowl of a stand-mixer, fitted with the paddle attachment. Mix on low speed for 5 minutes. Add the oyster sauce, soy sauce, fish sauce and sesame oil to the bowl and continue mixing on low speed until combined.
   
3. Squeeze the excess water out of the salted wombok, then add the squeezed cabbage to the stand mixer with the garlic chives and ginger. Mix on low speed to combine.
   
4. To fill the dumplings, place ½ tbsp filling into the centre of the dumpling wrapper. Wet the upper half of the edge with a little bit of water, then fold bottom middle to meet the top. Pinch to seal. Then pinch all the way along the edge, starting from one side. Be careful to pinch close to the filling to remove any air but not on top of the filling. Then, make a small indent in the middle of the straight side of the dumpling and bring the corners together, sealing one on top of the other with a dab of water and a pinch. Place on a tray lined with baking paper and freeze on the tray for 2 hours, or until firm.
   
5. To cook the dumplings, bring a large saucepan of water to a rolling boil. Cook the dumplings in batches for 7 minutes, or until they float. Remove to a plate and drizzle lightly with sesame oil, to prevent them from sticking together.
   
6. To make the dressing, combine the ingredients in a small bowl. Serve the pork and wombok dumplings with the chilli and vinegar dressing.

• If possible, make your own homemade fatty pork mince by grinding up fresh pork belly to use in your dumpling filling.
  
• I used Ayam branded oyster sauce for this recipe.
  
• If you are rolling a large amount of dumplings, it’s a good idea to keep the wrappers and folded dumplings covered with a damp cloth to keep them from drying out while you work. Once frozen you can pack the dumplings in an airtight container(s) and store them in the freezer.