Pork & Cabbage Dumplings

Name: Pork & Cabbage Dumplings
Yield: Makes 12 dumplings
Cuisine: Hubei
Ingredients: 75 g/3 oz white cabbage leaves; 30 ml/2 tbsp groundnut/peanut oil; 2.5 ml/½ tsp caster/superfine sugar; 120 ml/4 fl oz/½ cup warm water; 15 g/½ oz/1 tsp easy bake/rapid-rise yeast; 200 g/7 oz/1¾ cups self-raising/self-rising flour, plus extra for dusting; 1.5 ml/¼ tsp salt; 90 g/3½ oz/scant ½ cup minced/ground pork; 2 garlic cloves, crushed; pinch of salt; 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp caster/superfine sugar; 2.5 ml/½ tsp ground black pepper

Preparation info

Makes
12
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

These dumplings are Hubei staples that are eaten as snacks. Unlike other dumplings, they are usually made with self-raising flour and dry yeast. The filling is a mild blend of fried minced pork and cabbage flavoured with pepper, garlic and soy sauce.

Ingredients

200 g/7 oz/1¾ cups self-raising/self-rising flour, plus extra for dusting

Asia
China
Starter

Method

Sift the flour into a bowl and stir in the yeast, salt and sugar. Make a well and pour in the water. Stir to form a dough, then knead for 10 minutes on a floured surface. Return to the bowl, cover and leave in a warm place to rise for 30–40 minutes, until doubled in bulk. Gently turn the dough over to deflate it, then cover and leave for a further 15 minutes.