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

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

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