STEAMED SAVOY AND MINCE MEAT DUMPLINGS
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
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!