Ingredients
For the Dough
500g all-purpose flour
240ml water
1 tsp salt
For the Filling
500g ground pork / turkey / chicken / beef
1 knob freshly chopped ginger
1 finely chopped onion
3 tbsp soy sauce
1 tbsp sesame seed oil
1 beaten egg
1 finely shredded Chinese cabbage
1 tsp of salt
For the Sauce
2 tbsp Soy sauce
1 tbsp Vinegar
1 drop of sesame oil
1 tsp minced garlic
Method
Mix together salt and flour and slowly add in water. Knead for 6-8 minutes. If it’s still sticky add more flour if it’s not sticky add more water. Once smooth set aside for 15 minutes whilst you continue with the filling.
In a large bowl mix together the cabbage along with the salt in a bowl until all is combined. Set that aside for 10 minutes whilst you make the other mixture.
In another bowl mix together the ground pork (or other chosen meat), ginger, soy sauce, sesame oil and the egg. Mix well until all the ingredients are combined with the meat. Then add in the salted cabbage.
Roll out the dough quite thinly but not too thin and cut out about 10cm circles.
Place one tbsp. of the mixture into the round ‘pancake’ and brush water onto the edges of each once all filled. To seal, pinch the edges together so the dumpling looks like a little Cornish pastry.
Transfer all of your dumplings to a tray and sprinkle with flour.
Then place gently into boiling water and stir carefully. Cook for about 12-15 minutes and keep adding some cooler water into the pan once boiling. When the dumplings float that’s when you know they are ready!
For the perfect dipping sauce, mix together all the ingredients in a dipping bowl ready for the dumplings to be dipped.
Products Used
