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Chao tze (traditional Chinese dumplings) recipe
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Prep Time:
105 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
Savor these delectable pork and cabbage dumplings with a side of your preferred dipping sauce. Ideal for any meal or as a standout dish in an Asian spread.
Ingredients:
  • 200g (1 1/3 cups) plain flour
  • 250g pork mince
  • 2 green shallots, thinly sliced, plus extra, cut into long strips, to serve
  • 150g wombok (Chinese cabbage), finely shredded
  • 31.50 gm soy sauce
  • 20.00 ml sesame oil
  • Cornflour, to dust
  • Dipping sauce, to serve
  • Julienned fresh red chilli, to serve
Instructions:
  • In a bowl, create a well in the flour. Pour in 105ml cold water. Mix with 2 chopsticks, adding more water if necessary, until dough forms. Transfer dough to a floured surface and knead for 5 minutes until smooth. Cover with plastic wrap and let rest for 1 hour.
  • Prepare the filling by mixing together the ground meat, shallot, cabbage, soy sauce, and sesame oil in a bowl. Season with your favorite spices and store in the refrigerator to marinate.
  • Prepare the baking tray by greasing it and lining it with baking paper. Divide the dough into quarters and set aside one portion covered in the bowl. Roll out the remaining portion into a log on a lightly floured surface. Cut it into 6 equal pieces. Take one piece at a time and flatten it into a disc. Use cornflour to dust a rolling pin and roll out the dough into an 8cm disc.
  • Spoon 2 tsp of the mince mixture onto the dough disc. Moisten the edges with water. Fold in half to seal the filling, pleating one edge as you fold. Transfer to a lined tray and cover gently with a damp tea towel. Repeat with the rest of the dough and filling to create around 24 dumplings.
  • 1. Boil plenty of salted water in a large saucepan. Add dumplings in batches, cooking for 5 minutes or until done. Using a slotted spoon, transfer to a serving bowl. Serve with dipping sauce, chili, and extra shallot.

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