Pak Choi & Kale Dumpling: The Fat Cat Fold

Name: Pak Choi & Kale Dumpling: The Fat Cat Fold (白菜甘藍餃)
Cuisine: Chinese
Ingredients: ½ teaspoon sugar; ½ tablespoon pure sesame oil; 100 g (3½ oz) minced pork (swapsies: extra firm, fresh tofu for vegetarians); ½ teaspoon salt; 100 g (3½ oz) minced pork (swapsies: extra firm, fresh tofu for vegetarians); 100 g (3½ oz) minced pork (swapsies: extra firm, fresh tofu for vegetarians); 5 sprigs of fresh coriander (cilantro); 5 sprigs of fresh coriander (cilantro); 1 spring onion (scallion); 1 spring onion (scallion); 1 clove of garlic; ½ a thumb-size piece of ginger; 2 medium or 1 large pak choi; 5–6 large kale leaves; 25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough; 25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough

白菜甘藍餃

Preparation info

Makes
25–30

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough

Asia
Hong Kong (China)
Garnish
Main course

Method

Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.

To make the fat cat fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.

Dab a little water all

Ingredients

Method

Photos