Chinese Pork & Cabbage Dumplings

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Chinese Pork & Cabbage Dumplings

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Ingredients

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Dumpling fillings ingredients recipe in bulk measurement
400 grams Chinese Bok Choy
150 grams Pork
5 grams Ginger grated
5 grams spring onions finely chopped
10 grams Salt
5 grams Pepper
15 grams Sugar
10 grams Oil
50 grams Water
Dumpling Skin Ingredients in bulk measurement
500 grams Flour
300 grams Water
2.5 grams Salt
  • 60 min
  • Serves 4
  • Medium

Ingredients

  • Dumpling fillings ingredients recipe in bulk measurement

  • Dumpling Skin Ingredients in bulk measurement

Directions

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Chinese dumplings or jiaozi have a history of more than 1800 years (!!!) and have become a cultural heritage of China. These pork & cabbage dumplings recipe comes from Chef Sam Wu of Australia’s New Shanghai restaurants.

Fillings:

  • Combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage . Stir until well mixed.

Dumpling Skin:

  • In a large mixing bowl, pour in water. Mix in yeast. Add sugar, salt and oil. Sift in flour.
  • Combine all the ingredients well. Knead into a smooth dough and the surface is not sticky.
  • Transfer into a greased bowl, covered. Rest for 10 minutes.
  • Transfer the dough onto a clean surface. Roll it into a long tube. Cut into 8 to 10 equal portions.
  • Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin. Wrap a spoonful filling inside, pinch the seam. Repeat this step to finish all the remaining dough disc
  • Cover and rest at room temperature for 10 minutes.

Dumpling Making:

  • Place 1 heaping teaspoon of pork filling onto each wonton skin.
  • Moisten edges with water and fold edges over to form a triangle shape.
  • Roll edges slightly to seal in filling.
  • Set dumplings aside on a lightly floured surface until ready to cook.

To Cook:

  • Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve
    immediately.

Sam Wu

Originally from Wuxi, a city in the southern Jiangsu province of China famous for its history and culture, Sam is based at New Shanghai Chadstone in charge of the creation and making of all New Shanghai dim sum and dumpling creations. Sam studied Cuisine and Nutrition Technology at Wuxi Institute of Commerce, and always had a strong interest in Chinese Dim Sum due to the skill and technique required. A Pastry Chef in New Oriental Hotel in China before coming to Australia in 2009 to work as a Chef at the Orchid Garden Chinese Restaurant in Melbourne’s Chinatown before joining the New Shanghai team in early 2014. Sam’s skills and techniques saw him invited to Sydney TAFE and Le Cordon Bleu as a Guest Tutor to teach students the art of dumpling and dim sum making. Sam has also appeared on TV show and Radio shows sharing his dumpling making experience and tips on how to become a Dim Sum Chef.

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