Shanghai dumplings

Method

1. For the wrapper dough: combine the flour, baking powder and salt in a large bowl. Add the egg yolks and water and knead together for 3-4 minutes. Cover with damp cloth and set aside.

2. For the filling: blanch the cabbage leaves in boiling water. Drain and chop finely.

3. Mix all filling ingredients and add about 2 tablespoons of cold water to loosen the mixture a little.

4. Roll the wrapper dough into cylinder and cut into 24 equal pieces. Roll out each piece to 10cm rounds. Place spoonful of filling in round; gather the edges and pinch closed.

5. Line a steamer with the 4 cabbage leaves and steam the dumplings for 18 minutes.

6. To serve: mix with shredded ginger and Chinese vinegar for a dipping sauce. Serve with the dumplings.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the wrapper dough

230g plain flour
1 tsp Baking powder
1/2 tsp Salt
2 egg yolks
200ml warm water

For the filling

3 medium cabbage leaves
200g lean pork, ground
1 tbsp finely chopped spring onion
1 clove Garlic, crushed
1 tbsp light Soy sauce
1 tbsp ginger juice
2 tsp Sesame oil
pinch cracked pepper
1 tbsp cornflour

To serve

4 cabbage leaves
4 slices fresh Ginger, shredded
Chinese red vinegar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Great discounts on cookware
Real Italian food for real food lovers