Like the dumplings bought in the supermarket, we can make them in large batches and keep them in our freezer. They can be steamed whenever we want to eat or pop into the soups. Adding noodles and vegetables to a dumpling soup makes the meal a more fulfilling one. Here’s a recipe for those who want to make it at home.
Filling and dumplings
- 400 g white cabbage leaves, cut in pieces
- 1 ½ teaspoon salt
- 350 g pork mince
- 530 g water
- 20 g soy sauce
- 10 g rice wine or 10 g sake
- ½ teaspoon sugar
- ½ teaspoon ground pepper
- 1 teaspoon light sesame oil (15 g)
- 1 tbsp oil, plus extra for greasing
- 150 g water, plus extra as needed
- 300 g flour, plus extra for dusting
- ¼ teaspoon salt
For Dumpling wrappers
- Place water, flour, oil and salt in mixing bowl and knead till the mix becomes dough like. If dough seems dry, add 10 g water (2 tsp) and knead a further.
- Transfer dough to bowl and form into a ball. Cover bowl and allow to rest for 15 minutes. Meanwhile, prepare the filling.
- Place white cabbage leaves and 1 teaspoon salt in food processor and to mix (chop) till fine bits (2mm size). Transfer to drainer and set aside to drain.
- Place pork mince, 30 g water, soy sauce, rice wine, sugar, remaining ½ teaspoon salt, pepper and light sesame oil in mixing bowl and mix well.
- Squeeze excess moisture out of cabbage by pressing it, add cabbage to mixing bowl and mix well. Transfer filling to a big plate and set aside.
- Turn rested dough out onto a floured surface. Divide dough into 4 equal pieces and shape each piece into a rope (2 cm in diameter). Cut each rope into 8-10 small pieces and form them into balls.
- With a rolling pin, roll each ball of dough into a thin round shape (9 cm diameter). Place 1 tablespoon filling in the centre of each and fold the wrapper in half over the filling to make a semi-circle shape. Pinch the seam in the centre and hold it with one hand while using the other hand to pleat the top edge of the wrapper from the middle outwards on both sides. Arrange dumplings in steaming basket.
- Place 1.5 litre water in pot, set steaming basket in position and steam 20 min.
Original recipe is from Thermomix Cookidoo but has been adapted for non-thermomix users.