Chinese Dumpling

Chinese Dumpling

Chinese Dumpling

Featuring: Herbes De Provence EVOO, Traditionale Balsamic 


  • 1 1/2 cups plain flour, sifted
  • 1 tbsp Herbes De Provence EVOO
  • 2 Chinese cabbage (wombok) leaves (see note)
  • 1 cup (250ml) Traditionale Balsamic
  • 2 tbsp ginger, finely shredded
  • Sliced red chilli, to serve
  • Filling
  • 2 cups pork mince
  • 1/2 cup peeled green prawns, finely chopped
  • 3 spring onions, finely chopped
  • 2 tsp caster sugar
  • 2 tbsp soy sauce
  • 2 tsp finely grated ginger


Reserve 1/4 cup (35g) flour and place the remaining flour in a bowl. Add 1/4 cup (60ml) boiling water and stir to combine. Gradually add another 1/2 cup (125ml) boiling water, stirring until a dough just begins to form. Add 1/4 cup (60ml) cold water and the oil and stir to combine.

Transfer dough to an electric mixer fitted with a dough hook and knead for 5-6 minutes until smooth and elastic, adding the remaining flour if the dough is too sticky. Enclose in plastic wrap and set aside to rest for 30 minutes.

For the filling, combine all ingredients in a bowl and season well. Set aside.

Divide the dough into 4 equal pieces and roll each piece into a log about 3cm in width. Cut the dough into pieces about the size of a golf ball.

On a lightly floured surface, roll the balls out until 2mm thick and cut out 10cm circles. Top a dough round with 1 tablespoon filling, and bring the edges together to form a dumpling, pinching the tops to seal. Repeat with remaining dough and filling, keeping the filled dumplings covered with a damp tea towel while you make the rest.

Arrange cabbage leaves in a steamer. In batches, arrange the dumplings in the steamer and steam for 8-10 minutes until cooked through.

Combine the Traditionale Balsamic vinegar and ginger in a small bowl and serve with the dumplings and sliced chilli.

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