Steamed savoy and mince meat dumplings

wirsingdumpling9 wirsingdumpling7 wirsingdumpling5 wirsingdumpling3 wirsingdumpling2





We did put our delicious Plum Chutney from earlier this week to good use with those steamed Wirsing dumplings.


7-8 good size savoy cabbage leafs. the thicker bits cut out and pree stemmed so that it is a bit easier to manage.

300g mince meat ( we used half pork half beef)

1 small knob of ginger grated

1 clove of garlic grated

1 small onion grated

1 tick of spring onion chopped

2 pimentos ground

1 small stick lemongrass, bashed, rough bits removed and very finely chopped

1 egg

50g bread crumbs

50ml chicken stock



mix the breadcrumbs with the stock and the onions and leave to soak for a couple of minuets. mix in all the remaining ingredients. We left it over night. It will taste better and the flavor of the lemon grass really gets in the meat.

Stuff each leaf with a good amount of meat and squeeze it into a nicely shaped ball. Steam until ready!

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