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Shanghai dumplings
- Prep time:
- Cook time:
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Add these delicious pork dumplings from Dorian Chan to a dim sum dinner
Ingredients
For the wrapper dough
- 230g plain flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 egg yolks
- 200 ml warm water
For the filling
- 3 medium leaves Cabbage
- 200g lean pork, ground
- 1 tbsp finely chopped Spring onions
- 1 clove Garlic, crushed
- 1 tbsp light Soy sauce
- 1 tbsp ginger juice
- 2 tsp Sesame oil
- pinch Pepper
- 1 tbsp cornflour
To serve
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.
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