4 Serves
48 Mins
Place the cabbage in a food processor and pulse until finely chopped. Transfer to a bowl, season with salt, and let it sit for 15 minutes.
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FilipinoVitamin E
4 mg / 15 mgVitamin K
295 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
250 µg / 400 µgCalcium
283 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
243 mg / 420 mgPhosphorus
522 mg / 1,250 mgPotassium
1301 mg / 4,700 mgSodium
2429 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
11 g / 28 gSugar
10 g / 50 gSaturated Fat
20 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
90 gAlcohol
0 g
Wrap the salted cabbage in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
In a large mixing bowl, combine the squeezed cabbage, carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil, and spring onions. Season with black pepper and mix thoroughly by hand until well combined.
Dip a spring roll sheet into a shallow dish of warm water for a few seconds to soften, then place it on an oiled cutting board.
Spoon a tablespoon of the filling into the center of the sheet. Fold the bottom edge up, then the top edge down, and finally the sides to create a neat, sealed square. Repeat with remaining ingredients.
Heat vegetable oil in a non-stick frying pan over medium-high heat. Fry the dumplings for 3-5 minutes until golden brown, turning with a slotted spoon.
Cover the pan with a lid and cook for 3-4 minutes, then remove the lid and cook for an additional 1-2 minutes to ensure the exterior is perfectly crisp.
Whisk together the dipping sauce ingredients in a small bowl and serve immediately alongside the hot dumplings.
80
g13
g67
g
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Egyptian