cabbage dumplings

Categories
Dim sum
Snacks
Chinese
Yield
40 Snacks
MeasureIngredient
12 ounces Peeled cooked shrimps
½ teaspoon Salt
½ teaspoon Sugar
  Pinch of pepper
1 teaspoon Cornflour
3 ounces Carrots, parboiled and finely diced
  A few drops of sesame oil
1 tablespoon Chopped parsley
5 ounces Strong white flou
  L/2 oz cornf lour
4 teaspoons Salt
7 fluid ounce Boiling water
4 ounces Lard
  A few drops of green food colouring

FILLING

DOUGH

First make the filling. Roughly chop the shrimps. Add the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Chill for 30 minutes. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. Roll the dough into cylinder, then cut it into 40 equal portions. Flatten a portion of dough, then roll it out thinly to give a round or oval shape. Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. Alternatively, the top of the dumplings can be left. Brush the very edge of the pastry with a little food colouring. Continue until all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes.

Serve at once.

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