Cabbage and pork dumplings

Cabbage and pork dumplings

The Real Food of China
Leanne Kitchen


Quantity Ingredient
450g strong plain flour
4 dried shiitake mushrooms
1 tablespoon vegetable oil
250g chinese cabbage, trimmed and finely chopped
500g minced pork
60ml Chicken stock
1 tablespoon light soy sauce
3 teaspoons sesame oil
1 tablespoon shaoxing rice wine
2 teaspoons ginger, finely chopped
sea salt
ground white pepper
125ml black rice vinegar
2 tablespoons ginger, finely chopped
60g garlic chives, chopped
or 60g coriander leaves, chopped


  1. To make the dough, put the flour in a bowl and make a well in the centre. Add 275 ml water to the well, then use a wooden spoon to gradually work the liquid into the flour to form a soft dough. Turn out onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic — the dough should be soft but not sticky. If the dough is too sticky, add a little extra flour, but not too much or the dumpling wrappers will be tough. Form the dough into a ball, cover with plastic wrap and set aside at room temperature while you make the filling.
  2. To make the filling, put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Drain well, squeeze dry, then finely chop. Meanwhile, heat the vegetable oil in a saucepan over a medium heat, then add the cabbage and cook, stirring occasionally, for 7–8 minutes, or until the cabbage is tender. Remove from the heat and set aside.
  3. Put the pork and stock in a bowl, then use your hands to work the liquid into the pork to form a smooth paste. Using a spoon and stirring in the one direction, stir in the soy sauce, sesame oil, rice wine and ginger; stir for 4–5 minutes, or until the mixture is light in texture and smooth. Stir in the garlic chives, mushrooms and cabbage and season with sea salt and white pepper.
  4. Place the dough on a lightly floured surface and cut into four even pieces. Place three pieces to one side and cover loosely with plastic wrap to prevent them drying out. Roll the remaining piece of dough into a log about 12 cm long. Cut the log into 12 even pieces, then roll each piece into a ball. Using a small rolling pin, roll a dough ball into a 7.5 cm circle, then repeat for the remaining 11 dough balls. Place 2 teaspoons of pork filling in the middle of the round, then bring the edges together over the filling, pressing them together and making a few pleats to secure the join. Place on a tray lined with baking paper. Repeat the process with the remaining three pieces of dough and filling.
  5. Bring a large saucepan of water to the boil. Cook the dumplings in two or three batches, stirring them gently so they don’t stick to the base of the pan, for 5–6 minutes, or until they float to the surface and are cooked through. Remove using a slotted spoon and transfer to warmed bowls or a platter. To make a dipping sauce, combine the vinegar and ginger in a small bowl and serve with the dumplings.
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