Chin Chiao Tze (Shanghai Dumplings)

Chinese dimsum Recipes

Wrapper Dough: 2 c all purpose flour 1 tsp baking powder 1/2 tsp salt 2 egg yolks 3/4 c warm water Filling: 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 Also: 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.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday July 3rd, 2006