![](https://www.okinawanderer.com/img/2017/05/IMG_0473-700x467.jpg)
Ingredients (for 20 pieces)
- 1 pack dumpling wrappers
- 200g cabbage
- 200g minced meat
- ½ welsh onion (Japanese onion)
- Dash of grated ginger
- Dash of sesame oil
- Dash of soy sauce
- Dash of chicken stock powder
- Dash salt and sugar
How to cook
Shred and mince cabbage and welsh onion.
Mix the minced meat and all ingredients except cabbage and welsh onion in a bowl.
![](https://www.okinawanderer.com/img/2017/05/image3-700x525.jpg)
After filling becomes smooth, and add the cabbage and welsh onion, and mix well.
![](https://www.okinawanderer.com/img/2017/05/image4-700x525.jpg)
Squeeze out extra water from the filling.
Use a spoon to place small pieces of the filling in the middle of the dumpling wrapper, fold and close the seam.
![](https://www.okinawanderer.com/img/2017/05/image5-700x525.jpg)
Fry until the bottom becomes brown and crispy, don’t turn them over.
Finish cooking by steaming the dumplings under a cover in a pan.