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Cabbage Dumplings

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Chinese Dim sum Snacks


  • 12 oz Peeled cooked shrimps
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • Pinch of pepper
  • 1 ts Cornflour
  • 3 oz Carrots, parboiled and finely diced
  • A few drops of sesame oil
  • 1 tb Chopped parsley
  • 5 oz Strong white flou
  • L/2 oz cornf lour
  • 4 ts Salt
  • 7 fl Boiling water
  • 4 oz Lard
  • A few drops of green food colouring


First make the filling. Roughly chop the shrimps. Add the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Chill for 30 minutes. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. Roll the dough into cylinder, then cut it into 40 equal portions. Flatten a portion of dough, then roll it out thinly to give a round or oval shape. Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. Alternatively, the top of the dumplings can be left. Brush the very edge of the pastry with a little food colouring. Continue until all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes. Serve at once. Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000