Directions
- 1Mix the flour, yeast, sugar, and water in a bowl to form the dough.
- 2Knead the dough until it's pretty much smooth.
- 3Cover the dough with a damp tea towel and let it rise for around 45 minutes to an hour.
- 4Finely chop the Chinese cabbage.
- 5Salt the chopped cabbage and squeeze out the excess water.
- 6Combine the cabbage, pork mince, spring onions, egg, light soy sauce, sesame oil, white pepper, sugar, and salt in a bowl.
- 7Grate ginger into the filling mix.
- 8Mix the filling thoroughly, stirring in the same direction.
- 9Turn homemade chicken stock into jelly with gelatin.
- 10Cut the gelatin into smaller pieces.
- 11Add the gelatin to the filling mix.
- 12Deflate the dough and knead it again until smooth.
- 13Divide the dough into equal pieces.
- 14Let the divided dough pieces rest for 5 minutes.
- 15Roll out each dough piece with a rolling pin.
- 16Fill each rolled-out dough piece with the juicy filling and seal it.
- 17Place the sealed dumplings seam-side down in a pan with some oil on medium-high heat to crisp and brown the bottoms.
- 18Add a generous splash of water to the pan.
- 19Cover the pan with a lid and turn the heat to medium to let the steam cook the rest of the dumplings for 6 to 7 minutes.
- 20Sprinkle with spring onions and sesame seeds while there's still some steam left.
- 21Carefully turn the dumplings over to reveal the crispy base.
- 22Serve with Chinese black vinegar and chilli oil.
Ingredients
- 250 g plain flour
- 1 tsp sugar
- 1 tsp instant dried yeast
- 140 ml lukewarm water
- 250 g pork mince
- 1 bunch spring onions
- 0.25 unit Chinese cabbage
- 1 whole egg
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 pinch white pepper
- 1 pinch sugar
- 0.5 tsp salt
- chicken stock jelly
- gelatin
- oil
- water
- sesame seeds
- Chinese black vinegar
- chilli oil
Equipment
bowldamp tea towelknifechopping boardmixing bowlgraterchopstickspotladlemeasuring cuprolling pinpanlid
Tips
- Knead the dough until pretty much smooth.
- Salt the cabbage to get rid of extra water.
- Mix and stir the filling in the same direction to help protein strands develop.
- Don't worry too much about how the dumpling looks when sealing, as it will be placed seam-side down.
- The best way to serve is to have it with Chinese black vinegar and chilli oil.
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