16 wonton wrappers
1 cup finely sliced cabbage, to serve
¼ cup finely sliced spring onion (scallions), to serve
1 long red chilli, finely sliced, to serve
soy sauce, to serve
½ cup shredded cabbage
3 tsp sea salt
200g (7 oz) skinless pork belly
300g (10.5 oz) pork mince
3 tbsp chicken stock
1 tbsp cornflour (cornstarch)
½ tsp sugar
1 tsp grated fresh ginger
¼ tsp ground white pepper
To make the filling, place the cabbage in a colander and sprinkle with 2 teaspoons of the salt. Mix well and allow the cabbage to sit over a bowl or in the sink for 10-15 minutes.
In the meantime, use a sharp knife to cut the pork belly into a very small fine mince (as small as you can manage). Place the pork belly in a large bowl with the pork mince, chicken stock, cornflour, sugar, ginger, pepper and the remaining teaspoon of salt.
The cabbage should have wilted by now. Use your hands to squeeze out as much liquid from the cabbage as possible, then add it to the pork mixture. Mix well using chopsticks or a fork.
Take a wonton wrapper and place it in the palm of your hand. Add a heaped tablespoon of filling to the centre and bring the edges of the wrapper together around the filling. The top of the dim sim should be open. Place onto a tray lined with baking (parchment) paper and repeat with the remaining wrappers and filling.
Steam the dim sims in a steamer set over boiling water for 12 minutes or until cooked through. Scatter the 1 cup of cabbage over a serving plate. Place the warm dim sims on top. Scatter over the spring onion and chilli. Serve with soy sauce for dipping.