On TV Tomorrow

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 3.19 / 5 (26 votes)

Prep time:
30 min
Cook time:
20 min

Add these delicious pork dumplings from Dorian Chan to a dim sum dinner


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.


For the wrapper dough

For the filling

To serve

  • 4 leaves cabbage
  • 4 slices fresh ginger, shredded
  • Chinese red vinegar

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


The measurements are ( not for the first time ) wrong! The liquid content is too much for 230 g of flour, can you please check before you publish these recipes?

bulldogwilson bulldogwilson  Posted 11 Feb 2010 6:15 PM