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Chinese Pork and Cabbage Dumplings

 

Dumpling skins

  • 1 cup
(150 g) plain flour
  • 110 ml
freshly boiled water

 

Spicy dipping sauce

  • ¼ cup
(60 ml) light soy sauce
  • 2 tablespoon
Chinkiang vinegar
  • ⅛ 
sugar
  • 2-3 
Chinese chilli oil
  • 1 tablespoon
finely shredded ginger
  • 2 
finely chopped garlic

 

Filling

  • ½ 
tablepoon salt
  • 200 g
Chinese cabbage (wombok), finely shredded
  • 280 g
pork mince
  • 1 tablespoon
finely chopped ginger
  • ⅓ cup
spring onions or Chinese chives, chopped
  • ⅓ 
ground white pepper
  • ¼ cup
(60 ml) chicken stock or water
  • 1½ tablespoon
light soy sauce
  • 1 tablespoon
shaoxing rice wine
  • 1 tablespoon
vegetable oil
  • 1 tablespoon
sesame oil

 

To make the dumpling skins, place the flour in a medium mixing bowl. Make a well at the centre and pour in the boiling water. Using chopsticks or a fork, stir until you get a crumbly mixture. Once the dough is cool enough to handle, tip the mixture onto a clean bench top and knead for about 5 minutes or until you have a smooth, firm-ish ball of dough, adding more water or flour along the way if necessary. Cover with cling wrap and rest for 10 minutes.

To make the spicy dipping sauce, mix all the ingredients together and set aside.

To make the filling, mix the salt with the cabbage and allow to sit for 15 minutes to draw out the excess water. Rinse the cabbage before squeezing well to remove as much liquid as possible. In a medium mixing bowl, combine cabbage with the remaining filling ingredients and mix until combined.

To make the dumplings, sprinkle the dough with some plain flour and roll into 2-3 cylinders, 3 cm in diameter. Cut into 2 cm-thick discs and flatten with the palm of your hand then cover them with an overturned bowl to keep them moist.

With a dumpling rolling pin, roll inwards only (to maintain an even circle) from the outer edge of each disc to the centre. Roll the skins until they are 1 mm thick. Stuff a teaspoon of the filling into the centre of each wrapper, fold and seal. Pleat only 1 side of the dumpling – this will pull the dumpling into a traditional crescent shape. If this sounds too difficult, pinching to seal the seam well is the basic goal.

To cook the dumplings, bring a large pot of salted water to the boil. Lower as many dumplings as you wish into the water and wait for them to float. Cook for a further 10 seconds before scooping the dumplings out with a slotted spoon and transferring them to a well-oiled tray or plate. For a crispy finish, pan-fry the boiled dumplings with some oil in a large non-stick frypan over medium heat until the bottoms are golden brown. Serve immediately, crispy bottoms facing upwards, with the spicy dipping sauce.

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