Dumplings: Shanghai Dumplings

posted by Mimi Hiller 12-06-101 4:30 PM

Title: Shanghai Dumplings
Categories: Chinese, Appetizers, Dim sum
Yield: 24 dumplings

2 c All-purpose flour
1 t Baking powder
1/2 t Salt
2 Egg yolks
3/4 c Warm water

8 md Cabbage leaves
8 oz Pork, finely ground
1 T Green onion, finely chopped
1/4 t Garlic, crushed
1 T Light soy sauce
1 T Fresh ginger juice
2 t Sesame oil
1 t Granulated sugar
Black pepper, cracked
1 T Cornstarch
2 T Water

Vinegar Dip:
Chinese red vinegar
4 T Ginger, finely shredded

To prepare dough: Combine flour, baking powder and salt in a bowl and mix well; make a well in the center. Beat together egg yolks and the warm water; pour into the well, working it into dry ingredients with chopsticks or fingers. When well mixed, remove dough to a work surface and knead 3 to 4 minutes. Cover with a damp cloth while preparing filling.

To prepare filling: Blanch eight cabbage leaves in boiling water. Drain well then chop finely. Mix together chopped cabbage, pork, green onion, garlic, soy sauce, ginger juice, sesame oil, sugar, black pepper and cornstarch; add about 2 tablespoons water to make the mixture smooth and light.

To assemble: Roll dough out into a sausage shape and cut into 24 equal pieces. Roll each into a 4 1/2 -inch round on a lightly greased surface using a rolling pin; do not let the top surface of the dough become greasy. Place a spoonful of filling in the center of each round. Gather up the edges, pinching them into a point in the center, then twist the point around gently.

Pour boiling water over the remaining 3 or 4 cabbage leaves and place in a steaming basket; arrange dumpling on top, set on a rack in a steamer and steam 18 minutes.

Very finely shred the ginger and mix with the vinegar. Pour into a bowl to be served with the dumplings.
Note: For fresh ginger juice, peel and finely grate a large piece of fresh ginger and squeeze juice from the grated ginger. Generally three tablespoons of grated ginger will produce 1 tablespoon of juice.

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