Paleo Dim Sum - Shumai

Remove the cabbage core.Fill-in a pot with cold water just enough to cover the entire cabbage.Once the water starts boiling. Turn the heat down to low boil. Remove the leaves as it separates.Set aside to cool.* I use only the inner part of cabbage leaves (smaller size leaves) as wrappers because I prefer smaller size dim sum.Combine the ground pork with “pork seasonings”. Mix well with your hands until it forms a smooth paste.Line a bamboo steamer with a thin layer of parchment paper (so the steam can come through). *Don’t have a bamboo steamer rack at home? You can use a plate set over a steaming rack or place the dumplings directly on a stainless steel steamer baskets in a wok with a glass lid.Select a small cabbage leaf and form a small cup shape with a leaf in your hand and spoon about 1 tbsp of meat filling into the leaf wrapper.Gently squeeze the cabbage leaves and the meat filling to make sure they cohere nicely.Place the stuffed Shumai in the steamer. Place the dumplings one next to each other so they won’t fall apart in the steamer.Steam over high heat for about 25-30 minutes until fully cooked. *Note that the boiling water in the wok should be more than simmering but not quite boiling. The water should neither be high enough to touch the bottom of the plate nor should the water be able to boil over onto the plate. The dumplings should be cooked by the steam and not from direct heat.Enjoy with my signature dumpling dipping sauce !