Steps

1. Peel and julienne the carrot (1/4, 50g) into approximately 2mm thick strips.
   🕒 00:41
2. Julienne the napa cabbage (200g) into approximately 2mm thick strips.
   🕒 00:54
3. Place the julienned carrot and napa cabbage into a heatproof container in that order.
   🕒 01:08
4. Cover with plastic wrap and microwave at 600W for 3 minutes.
   🕒 01:13
5. Remove the carrots and napa cabbage from the microwave, rinse briefly with water, let cool, and squeeze out excess water firmly with your hands.
   🕒 01:20
6. In a bowl, combine the pork mince (50g), chicken bouillon powder (1/2 tsp), sesame oil (1 tsp), salt (to taste), and pepper (to taste). Mix well.
   🕒 01:31
7. Add the potato starch (4 tbsp) to the mixed ingredients in the bowl and mix further until evenly distributed. (Key tip!) If the mixture is too sticky, adjust by adding more potato starch.
   🕒 01:47
8. Line a frying pan with parchment paper, slightly larger than the pan's diameter.
   🕒 02:00
9. Take portions of the prepared filling and shape them into 3cm balls, arranging them on the parchment paper. (Key tip!) Gently squeeze and roll in your hands to form round shapes.
   🕒 02:07
10. Pour water underneath the parchment paper. (Key tip!) Adjust the amount of water so it doesn't touch the dumplings.
    🕒 02:30
11. Heat the frying pan. (Key tip!) Be careful that the parchment paper does not catch fire.
    🕒 02:39
12. Cover with a lid and cook over medium-low heat for 10 minutes. (Key tip!) You can also steam these if you prefer.
    🕒 02:50
13. Transfer the finished Mochi-Mochi Napa Cabbage Pork Dumplings to a plate. Serve with ponzu sauce or vinegar soy sauce, if desired.
    🕒 03:13