In large bowl, combine the finely chopped cabbage, onion and pork mince. Add the egg, chicken bouillon powder, MSG, sugar, salt, white pepper, sesame oil and cornflour.

Mix the filling in one direction until it is well. For added springiness, use a traditional “Da Xian” dumpling technique : pick up the mixture and firmly throw it back into the bowl a few times.

Using a rolling pin, slightly flatten the wonton wrappers into the octagon shape with a knife. Place a tablespoon of filling in the centre of each wonton wrapper. To shape the dim sim, form an “O” shape with your thumb and first finger, placing the filled wrapper in the centre, and use a fork to gently press the filling into the hollow you’ve created, allowing the wrapper to fold upwards naturally to form the classic dim sim shape.

Flatten the top of each dim sim with butter knife and place them on a tray lined with baking paper. Repeat this process with the remaining filling and wrappers until all the dim sim are formed.

To steam the dim sim, prepare a steamer and line it with baking paper to prevent sticking. Place the dim sim inside the steamer, ensuring there is some space between each one. Steam the dim sim over boiling water for 10 - 12 minutes, or until the pork is fully cooked and wrappers are tender.

Enjoy