Cabbage Dumplings Recipe




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Bread; Breads; Cabbage; Vegetable


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Cabbage Dumplings Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cabbage Dumplings

 

Ingredients


FILLING

12 oz peeled cooked shrimps
1/2 tsp salt
1/2 tsp sugar
1 pinch of pepper
1 tsp cornflour
3 oz carrots, parboiled and finely diced
1 a few drops of sesame oil
1 tbsp chopped parsley

DOUGH

5 oz strong white flou
1 l/2 oz cornf lour
4 tsp salt
7 fl boiling water
4 oz lard
1 a few drops of green food colouring



 

Preparation

First make the filling. Roughly chop the shrimps. Add the salt, sugar,
pepper and cornflour. Stir in the carrots, sesame oil and parsley;
mix to bind the ingredients together. Chill for 30 minutes. For the
dough, sift the flour, cornfiour and salt into a large bowl. Pour in
the boiling water and stir quickly, then knead the mixture with the
lard on to a lightly floured surface until smooth. Roll the dough
into cylinder, then cut it into 40 equal portions. Flatten a portion
of dough, then roll it out thinly to give a round or oval shape. Put
a little filling in the mlddle, then enclose lt in the dough,
pressineg the edges together to make a three-sided seam. Some of the
dumplings can be folded in half and the edges pinched into a frilly
pattern. Alternatively, the top of the dumplings can be left. Brush
the very edge of the pastry with a little food colouring. Continue
until all the dough and filling is used. Arrange the dumplings in a
greased steamer and simmer and cook over boiling water for 8 minutes.
Serve at once.

 

 

Servings: 40