makes
30
prep
1:15 hour
cook
20 minutes
difficulty
Mid
makes
30
serves
preparation
1:15
hour
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 160 g minced beef
- 160 g minced pork
- ⅓ bunch chives, finely chopped
- 1 spring onion, finely chopped
- 1 garlic clove, crushed
- 275 g wombok cabbage, thinly shredded
- 1 tsp sesame oil
- 400 g (2⅔ cup) plain flour
- soy sauce and sour cream, to serve
Instructions
Combine beef, pork, chives, spring onions, garlic, cabbage and sesame oil in bowl. Refrigerate until needed.
Place flour, a pinch of salt and 200 ml water in a bowl and mix to combine. Turn out onto a lightly floured work surface and knead for 8 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap and set aside for 15 minutes.
Divide dough in half and shape into 2 x 6 cm-thick logs. Slice logs to create 30 rounds in total and roll out each piece into a 2 mm-thick round.
Place a heaped teaspoonful of filling in the centre of each round, fold in half to enclose filling, then pleat edges, pressing to seal.
Working in batches, place dumplings in a pan of salted, boiling water and cook for 8 minutes or until cooked through. Remove from pan with a slotted spoon and serve immediately with soy sauce and sour cream.
Photography Tom Donald.
As seen in Feast magazine, July 2014, Issue 33.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
