Poh Ling Yeow's pork and cabbage dumpling recipe
Celebrity Chef Poh Ling Yeow visited the Indooroopilly Shopping Centre on Thursday 25th July for a series of cooking demonstrations to celebrate the opening of the Gourmet Fresh Food Precinct.
The recipe below is one of many she demonstrated on the day.
The recipe combines easy to follow instructions, affordable ingredients and can be made in a short time period – what else could you want!
Â½ cup of plain flour
Â½ cup of wheat starch (wheat cornflour)
Boiled hot water
2Â½ cups Chinese cabbage, finely shredded
Â½ teaspoon salt
250g pork mince
1 tablespoon ginger, chopped finely
1/3 cup spring onions or Chinese chives, chopped
1/8 teaspoon ground white pepper
Â¼ cup chicken stock or water
1Â½ tablespoons light soy sauce
1 tablespoon Shaoxin wine
1 tablespoon vegetable oil
1Â½ tablespoons sesame oil
15g dried shitake mushrooms, soaked in water for 15 mins (stems removed and chopped)
Spicy Dipping Sauce:
Â¼ cup light soy sauce
2 tablespoons Chianking vinegar
1/8 cup sugar
2-3 teaspoons chilli oil
4 tablespoons ginger, finely shredded
2 teaspoons garlic, chopped finely
Note: If you don’t have wheat starch, the traditional way is to use 1 cup plain flour but follow the same method.
1. Dumpling Skins: Place flour and wheat starch in a bowl.
Pour a small amount of hot water into the flour and starch mix, and stir with a fork until you can tip it onto the bench top and knead into a firmish, smooth ball.
If it feels a little sticky, add a small amount of equal plain flour and wheat starch and mix to the dough. Wrap in cling wrap and rest for an hour.
2. Dumpling Filling: Mix salt with cabbage and allow to sit for 15 minutes so salt can draw liquid out of the cabbage.
Wash cabbage briefly before squeezing to remove as much liquid as possible.
You should end up with a heaped Â½ cup of cabbage.
Mix together with remaining ingredients until everything is incorporated.
3. To make dumplings, sprinkle dough with some plain flour and roll into sausages with a diameter the size of a 20 cent coin.
Cut into 1 cm thick disks and flatten with the palm of your hand. Roll out to 1 mm thick.
4. Spoon a teaspoonful of the filling onto the centre of the wrapper.
Fold over to enclose and crimp edges to seal (this will give the dumpling an attractive crescent shape and let it sit nicely).
There are two ways you can cook these. Firstly, you can just boil them in plenty of salt water.
When they float, allow them to cook for a further 10 seconds, then scoop out with a slotted spoon into a colander.
If you want a crispy bottomed finish, position the dumplings neatly in a fry-pan filled with about 1 cm of water and a dash of peanut oil.
Cover and allow the dumplings to steam for about 8-10 minutes.
When all the water evaporates, the little bit of oil that remains will help crisp up the bottom.
Serve immediately with spice dipping sauce.
5.Â For the spicy dipping sauce simply mix all the ingredients together and serve with dumplings.
Image 2 sourced from Women’s Day.