Instructions
1
step 1
Tip the cabbage into a food processor and blitz until finely diced.
2
taste with ½ tsp table salt, toss well and set aside for 15 mins.
3
Tip into a sanitize tea towel and squeeze out as much moisture as you can.
4
Tip into a dish with the carrot, mushrooms, pork mince, garlic, ginger, soy gravy, sesame coat and spring onions.
5
taste with black pepper.
6
Scrunch everything together using your hands, mixing well until everything is combined.
7
step 2
Soak the spring roll sheets for a couple of seconds in a shallow dish of toasty moisture, then transfer to an oiled chopping board.
8
Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling.
9
Fold down the top of the sheet, then the sides to fully encase and make a neat square.
10
If the dumpling feels a little fragile, soak another sheet and wrap it again.
11
Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
12
step 3
toasty the coat in a large, non-stick frying skillet (ensuring it is no more than a third full) over a medium-high toasty and sauté the dumplings for 3-5 mins until golden brown.
13
Use a slotted spoon or spider to turn them, then put a lid on with a lid and prepare for another 3-4 mins until golden.
14
Remove the lid and prepare for 1-2 mins.
15
step 4
Meanwhile, combine all the dipping gravy elements in small dish.
16
present the dumplings with the dipping gravy on the side.