Dumpling Recipe

Dumplings umplings

饺子

Filling: • • • • •

Minced pork, 100g, 猪肉末 zhu rou mo Chinese cabbage, 100g, 白菜 bai cai Ginger (finely diced), 1tsp, 姜 jiang Spring onion (chopped), 1.5tsp, 葱 cong Salt, soy sauce, sesame oil

1. Finely chop cabbage. Add ½ tsp of salt, mix, let sit 10 minutes. Squeeze the cabbage to remove excess water. Reserve cabbage water for later. 2. Place minced pork in bowl; add diced ginger, spring onion, 1 tsp soy sauce, 1 tsp wine. Slowly add the cabbage water to the pork, mixing well after each addition until all water is absorbed (be careful to only mix in one direction). 3. Add cabbage, 1 tsp peanut or other cooking oil, 1 tsp sesame oil, and mix again in same direction. Dough: • •

Flour, 125g Water, 60g

1. Put flour in bowl. Slowly incorporate water, mixing until a ball is formed. Knead dough for several minutes until a smooth ball is formed. 2. Cover and let rest for 10 minutes. 3. Knead again lightly and roll into a long round piece. Cut into 16 equal pieces. Roll each small dice into a thin round slice. 4. Pack filling into dough and seal well.

Cooking instructions: To cook, boil water in wok. Add dumplings, mixing to be sure they don’t stick. After approximately 3 minutes, when dumplings float to top, add in 500ml of cold water. Repeat this process 2 more times, each time after the water has re-boiled and the dumplings float to top. Dumplings should be done after approximately 8-9 minutes. (At this point they can also be pan fried with a bit of oil, if you prefer them fried). Enjoy! Serve with a soy-vinegar sauce for dipping (equal parts soy sauce and vinegar and finely chopped garlic to taste – I like around three cloves). Adapted by Stephanie Lawrence from hutongcuisine.com