Dumpling Recipe

This is the recipe I followed to make the dumplings aboard the ship. Since I couldn’t find green onion, we used leek instead. Since the pork wasn’t ground, we had to purchase pork belly and pork tenderloin from the Chinese supermarket and then chop finely to “grind” it.

Pork and cabbage filling

Ingredients:

  • lean ground pork 840 g
  • fat ground pork 360 g — pork lean:fat ratio 7:3
  • minced ginger 30 g
  • chopped green onion/scallion   40 g
  • salt   2 tsp
  • sugar   1 tsp
  • soy sauce   40 cc
  • cooking wine   60 cc
  • water   100 cc
  • white pepper   2 tsp
  • sesame oil   4 Tbsp
  • chopped cabbage   1000 g (not too fine)
  • salt   1 tsp

Steps:

  1. Mix some salt to the chopped cabbage in a bowl. Let it sit for 30 minutes.
  2. Put lean ground pork into a separate big bowl.  Add salt.  Mix and stir in one direction until sticky.
  3. Add sugar, soy sauce and cooking wine.  Mix well by stirring in the same direction. (Tip: Always stir meat in one direction.)
  4. Add water in 3 parts.  Stir until the water is fully absorbed by the meat before add the next part of water.
  5. Add fat ground pork, ginger, green onion, white pepper, and sesame oil.  Blend well. 
  6. Squeeze dry the cabbage, mix into the meat.

Dumpling wrapper

Sourced from Carol Easy Life.

Ingredients:

  • all purpose flour   300 g
  • water   150-160 g
  • salt   1/4 tsp

Steps:

Making dough:

  1. Put the flour and salt in one big bowl.  
  2. Gradually add the water and mix with the flour at the same time.
  3. Knead the dough 5-6 minutes until smooth.
  4. Cover with a damp towel or paper towel and let it rest for 1 hour.

Rolling out the wrapper:

  1. Sprinkle loose flour on clean table/surface.
  2. Roll the dough out to a long strip for 2.5cm in diameter.
  3. Cut the long strip of dough into little sections. (Tip: Roll the dough strip back and forth about a quarter turn for each cut.)
  4. Flatten each small dough ball with palm.
  5. Roll out the dough disc into thin wrapper. (Tip: You’ll want the edges to be thinner than the center.)

Cookie-cutter method:

  1. Sprinkle loose flour on clean table/surface. (Tip: Use enough loose flour to keep dough balls or wrappers from sticking together or to the table.)
  2. Roll the dough out to a big sheet as thing as 0.2 cm – 0.3 cm.
  3. Use something with 3 inch diameter circle opening such as cookie cutter or drinking glass or jar to cut out as many dough circle from the sheet.
  4. Knead the left over sheet into a dough ball.
  5. Repeat Step 3. and 4 until you’re done!

Simple dipping sauce

Ingredients:

  • soy sauce   30 cc
  • vinegar   25 cc
  • sugar   10 g
  • mince garlic   2 cloves
  • chilli oil   20 cc — we didn’t have any on the ship, but this adds a bit of a kick if you’d like one!

Wrap the dumplings, cook, an enjoy!