Dim Sum (Sui Cao)

Name: Dim Sum (Sui Cao)
Ingredients: Ginger; Green onions; 7 oz ground pork (200 grams); Carrot; 2 napa cabbage leaves; Salt, pepper, sugar, sesame oil

Gem @cook_7354193

Sui cao, also known as banh cheo, is a type of Chinese steamed dumpling. It is a main dish during Lunar New Year and is also enjoyed year-round in northern provinces.

Gem @cook_7354193

Sui cao, also known as banh cheo, is a type of Chinese steamed dumpling. It is a main dish during Lunar New Year and is also enjoyed year-round in northern provinces.

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Ingredients

Ginger
Green onions
7 ozground pork (200 grams)
Carrot
2napa cabbage leaves
Salt, pepper, sugar, sesame oil

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Steps

1

Dice the carrot and the stems of the napa cabbage into small cubes. Toss with 1/2 teaspoon salt and a little water.
2

Grate the ginger and finely chop the green onions.
3

In a bowl, combine the ground pork, carrot, napa cabbage, ginger, and green onions. Mix well.
4

Add 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon sugar, and 1/2 teaspoon sesame oil to the bowl. Mix thoroughly by hand.
5

Dip your fingers in water and moisten the edges of a dumpling wrapper. Place 1 tablespoon of filling in the center and fold to seal.
6

Add a little oil to a nonstick skillet. When the oil is hot, place the dumplings in the pan and cook over medium heat until golden. Then pour in enough boiling water to cover half the height of the dumplings.
7

Cover and cook for about 10-15 minutes, then remove from the pan.
8

Serve with a dipping sauce made from soy sauce, a little sesame oil, and chili. Enjoy!