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These dumplings, when
lightly fried, make
a good starter or snacks. They can also be steamed or cooked in soup
as a main course served in a complete
meal. |
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Ingredients
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plain flour - 450g
-
water - 2 cups
-
salt
-
flour - for dusting
For the filling
-
pork - 450g, minced
-
fresh root ginger - 1 tsp, chopped
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spring onions - 1 tbsp, chopped
-
Chinese leaves/white cabbage -
450g
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Chinese rice wine - 1 tbsp
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sesame oil - 2 tsp
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light soy sauce - 2 tbsp
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light brown sugar - 1 tsp
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salt - 2 tsp
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For the dipping sauce
Method
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Mix the flour in a bowl, then pour
water and mix to a firm dough. Knead until smooth on a lightly
floured surface. Cover with damp cloth and set aside for 25-30
minutes.
-
To make the filling, blanch the
Chinese leave/cabbage until soft. Drain and chop.
-
Mix the cabbage with spring
onions, ginger, pork, salt, wine, soy sauce, sugar, sesame oil.
-
Dust the table surface with flour,
knead and roll the dough into a long sausage (1 in diameter)
-
Cut the sausage in 80-90 small
pieces and flatten each piece with your palm.
-
Roll out each piece into thin
pancake (2 1/2 in diameter) with a rolling pin.
-
Place 1 1/2 tsp of the filling in
the center of each pancake and fold them in a half-moon pouch
and pinch the edges firmly.
-
Bring 2/3 cup salted water to
boil, add the dumplings and poach for 2 minutes.
-
Remove the wok from heat and leave
the dumpling in the water for another 15 minutes.
-
to make the dumpling sauce,
combine all the sauce ingredients in a bowl and mix well.
-
Serve the dumpling in a bowl with
the sauce. Makes 80-90.
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