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Chinese dumplings

  • 2servings
  • 50minutes
  • 63calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1tbsp cornflour

  2. 1tbsp soy sauce

  3. 1tbsp sesame oil

  4. Salt and white pepper

  5. 25g pork, finely chopped (see tip, right)

  6. 2-3 Chinese cabbage leaves, finely chopped

  7. 2-3 spring onions, trimmed and finely chopped

  8. 1 egg, beaten

  9. 16 pancakes, from a

  10. 200g pack of Chinese dumpling pastries

  11. 1 tsp sesame seeds, toasted

  12. 1-2 spring onions, trimmed and finely chopped

Instructions Jump to Ingredients ↑

  1. Put the cornflour, soy sauce and sesame oil into a large mixing bowl. Season with salt and white pepper. Stir until just mixed, then stir in the pork, cabbage, spring onions and egg. Mix well.

  2. Put a heaped tsp of filling on each pancake. Dip your finger into cold water, in a small bowl, and moisten the pancake edge. Fold it over to make a crescent-shaped parcel, press together and make small folds around the edge to seal well.

  3. Cook the dumplings in 2 batches: arrange them in 1 layer in an oiled steamer, then cover and steam for 20 mins.

  4. Serve sprinkled with sesame seeds and spring onion. Make a dipping sauce by mixing 2 tbsp soy sauce, 2 tsp each rice vinegar and sesame oil and a pinch of dried crushed or fresh chopped chilli.

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