Chinese New Years Traditional Dumpling

lyone1955 1

"From Courtenay's class. Very nice"


30 10 servings yields 10 dumpligs
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Cut cabbage across into thin strips. Mis with 2 ml salt and set aside for 5 minutes. Squeeze out excess moisture.
  2. In a large bowl, mix cabbage pork, green onions, wine, cornstarch, 1 ml salt, sesame oil, and the white pepper.
  3. In a bowl mix the flour and boiling water until a soft ddough forms. Knead the dough on a lightly floured surface about 5 mins. or until smooth.
  4. Roll dough into a 12 inche long piece and cut each roll into 1/2 inch slices.
  5. Rol 1 slice of dough into a 10 cm circle and place 10 ml. mixture in the center of the circle. Life up the edges of the circle and pinch 5 pleats (accordion style) up to create a pouch to encase the mixture. Pinch the top together. Repeat with remaining slices of dough and filling.
  6. Heat a non stick skillet until very hot. Add 2 mls. vegetable oil, tilting pan to coat sides. If using a non stick skillet add 1/2 tablespoon vegetable oil. Place dumplings in a single layer in wok and fry 2 minutes or until bottoms are golden brown.
  7. Add 125 ml water. Cover an dcook 6 to 7 mins or until the water is absorbed. Repeat with remaining dumplings.
  8. To make a dipping sauce in a small bowl, mix soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
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