cabbage dumplings

Dim sum
40 Snacks
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



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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