Ingredients
• 1 cup plain our
• 125ml boiling water
• 2 cups Chinese cabbage, core removed, finely shredded
• 1 Tbsp fine salt
• 500g pork mince
• 2 green shallots, finely sliced
• 4cm-piece ginger, nely grated
• 4 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp Chinese cooking wine
• 2 tsp sesame oil
• 2 Tbsp vegetable oil
• Extra our, to dust
• Extra green shallot, to scatter
• Dipping sauce, to serve
Method
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Put flour in a large mixing bowl. Add boiling water and mix with a wooden spoon. When cool enough, knead until a smooth dough forms. Roll into a log and wrap in plastic wrap. Set aside for 1 hour.
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Meanwhile, put cabbage and salt in a bowl, tossing to mix. Set aside for 10 minutes. Transfer to a sieve and rinse with cold water. Squeeze out excess moisture and transfer to a large mixing bowl.
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Add pork, shallots, ginger, garlic, soy, cooking wine and sesame oil, then mix.
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Unwrap dough log. On a lightly floured board, slice into 24 pieces. Roll out each piece to about 8cm dia.
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Put 1 heaped tsp of pork filling in centre of each circle of dough.
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Fold dough in half, encasing filling. Press edge closed, ensuring air is removed. Squeeze gently to completely seal.
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To pleat edge, fold small section of dough edge over itself, pressing to seal.
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Repeat pleat along edge. Repeat Steps 5–8 to make remaining dumplings.
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Heat vegetable oil in a large non‐stick frying pan over a medium heat. Cook dumplings for 3 minutes or until dark brown on bottom. Add 11⁄2 cups water, put lid on and cook for 6 minutes or until firm. Serve with scattered extra shallots and dipping sauce on the side.
