- 1 Cup Plain Flour
- 1 Cup Wheat Corn Flour
- 300 ml Boiled Hot Water
- Round Cookie Cutter
- Rolling Pin
- KitchenAid Stand Mixer
- Place flour and cornflour in KitchenAid bowl.
- Pour 100ml of hot water into the flour mix, and turn KitchenAid on, continue to add 100ml at a time until dough feels “soft as an earlobe”
- Wrap in cling wrap and rest for an hour.
“A Chinese cook would say the finished dough should be “as soft as an earlobe,” says Wei from Red House Spice
- Once rested roll the dough out using KitchenAid flat pasta roller until very thin, then use a round cookie cutter to cut out dumpling wrappers.
- 1/2 Head of Chinese Cabbage, Finely Shredded
- 1 Tablespoon Salt
- 500g of Pork Mince
- 1 Bunch of Spring Onions, chopped
- 1 Bunch Coriander Leaves, chopped
- 1/4 cup Soy Sauce
- 3 Tablespoons minced ginger
- 2 Tablespoons sesame oil
- 2 Teaspoons freshly ground pepper
- 2 Eggs, beaten
- Mix salt with cabbage and allow to sit for 15 minutes so the salt can draw liquid out of the cabbage.
- Wash cabbage briefly before squeezing to remove as much liquid as possible. You should end up with a heaped ½ cup of cabbage.
- Mix together with remaining ingredients until everything is incorporated.
How to fold dumplings
- Add 1 Tbsp of filling into the wrapper and fold the dumpling in half like a taco and press the very top closed. Using your thumb and first finger, fold a pleat into one side and then fold an inverse pleat into the other side. Press firmly to seal.
- 1/4 Cup soy sauce
- 1/4 Cup rice vinegar
- 1 Tablespoon sesame oil
- 1 Teaspoon sugar
- 1 Teaspoon sriracha
- Mix all ingredients in a bowl and adjust to taste.