Chao Tze (Traditional Chinese Dumplings)

9
Ingredients

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #35845

October 12, 2020

Categories: Snacks, Cabbage, Appetizers, Chinese, Game/Sports Day, No Eggs, Hot Appetizers, more

recipe by:
ImPat

"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."

Original is 24 servings

Metric US

I've Tried It

Nutritional

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

Step 1

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.

Step 2

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.

Step 3

Meanwhile, to make filling, combine mince, shallot, cabbage, soy sauce and sesame oil in a bowl and season and then set aside in fridge.

Step 4

Grease and line a baking tray with baking paper.

Step 5

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.

Step 6

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.

Step 7

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.