Chao Tze (Traditional Chinese Dumplings)
October 12, 2020
"From our weekday newspaper The West Australian. NOTE refrigeration time of 1 hour not included in times. If you don't want to make your own dumplings dough you could use store bought round wonton wrappers."
- Serving Size: 1 (60.9 g)
- Calories 70.7
- Total Fat - 2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 118.6 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.3 g
- Sugars - 4.1 g
- Protein - 2.5 g
- Calcium - 21.4 mg
- Iron - 0.8 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.1 mg
Place flour in a bowl and make a well in the centre and add 105ml cold water and mix with 2 chopsticks, adding a little more water if needed, to bring the dough together.
Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic and then return to bowl, cover with plastic wrap and set aside for 1 hour to rest.
Meanwhile, to make filling, combine mince, shallot, cabbage, soy sauce and sesame oil in a bowl and season and then set aside in fridge.
Grease and line a baking tray with baking paper.
Quarter dough and return all but 1 portion to the bowl and cover and then roll dough portion into a log on a lightly floured surface and cut into 6 equal pieces and working with 1 piece at a time, flatten into a disc, dust a rolling pin with cornflour and roll out to an 8cm disc.
Place 2 teaspoons of the mince mixture in the centre of the dough disc and brush the edges with water and then fold in half to enclose the filling, pleating 1 of the edges as you go and place on prepared tray, covering loosely with a damp tea towel and repeat with the remaining dough and filling to make approximately 24 dumplings.
Bring a large saucepan of salted water to the boil and cook dumplings, in batches, for 5 minutes or until cooked through and using a slotted spoon to transfer to a serving bowl.
Serve dumplings with the dipping sauce, chilli and extra shallot.
Tips & Variations
No special items needed.