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Chin Chiao Tze (Shanghai Dumplings) More Recipes Like This

Ingredients: Metric Units
Wrapper Dough:
2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
2 egg yolks
3/4 c warm water

3 medium cabbage leaves
8 oz. lean pork, ground
1 Tbsp finely chopped green onion
1/4 tsp crushed garlic
1 Tbsp light soy sauce
1 Tbsp ginger juice
2 tsp sesame oil
pinch cracked pepper
1 Tbsp cornstarch

additional 3-4 cabbage leaves, 3-4 slices fresh ginger, Chinese red vinegar
Combine flour, baking powder, salt, mix well.

Add beaten egg, water. Knead 3-4 minutes. Cover with damp cloth.

Blanch (boil briefly) cabbage leaves in boiling water. Drain, chop finely.

Mix all filling ingredients. Add about 2 Tbsp cold water to make the mixture smooth, light.

Roll dough into cylinder, cut into 24 equal pieces. Roll out each piece to 4 1/2" round. Don't let dough get greasy.

Place spoonful of filling in round. Gather edges, pinch closed.

Steam dumplings on cabbage leaves in steamer, 18 min.

Shred ginger, mix with Chinese vinegar for dipping sauce.
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Contributed on: and modified on Monday July 3rd, 2006