Pork & Cabbage Dumplings

Preparation info
  • Makes


    • Difficulty


Appears in
China: A Cookbook

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.


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


  1. 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.