Ingredients
Method
1.In a large bowl, combine mince, cabbage, tofu, noodles, onion, garlic, sauce and oil, mixing well.
2.Working in five batches of six, place wrappers on a clean, dry surface. Spoon 1 heaped teaspoon of filling in the centre of each wrapper. Brush edges with a little water. Fold in half and press edges together to seal. Repeat with remaining wrappers and filling.
3.In a frying pan, heat 1 tablespoon oil on medium. In three batches of 10, fry the dumplings for 2 minutes. Add 1 tablespoon water to pan to create steam and cook, covered, for 4-5 minutes turning halfway through. Add water as required. Repeat.
4.In a small bowl, combine extra soy sauce and vinegar.
5.Serve hot dumplings with sauce for dipping. Accompany with chilli.
Note
- For dumplings with a crispy skin, deep-fry in three batches of 10 for 3-4 minutes each until golden. Drain on a paper towel.