Shanghai dumplings

Add these delicious pork dumplings from Dorian Chan to a dim sum dinner
Shanghai dumplings
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

For the wrapper dough

  • 230 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 egg yolks
  • 200 ml warm water

For the filling

  • 3 medium leaves cabbage
  • 200 g lean pork, ground
  • 1 tbsp finely chopped spring onions
  • 1 cloves garlic, crushed
  • 1 tbsp light soy sauce
  • 1 tbsp ginger juice
  • 2 tsp sesame oil
  • pinches pepper
  • 1 tbsp cornflour

To serve

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

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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