Shanghai Pork Savoy Cabbage Dumplings

11:30 am on 23 September 2013

(Makes 32 dumplings - serves 4 as a starter or 8-12 as a main course)


Dumpling skin dough

  • 3/4 cups of hot water (just boiled)
  • 2 cups of flour

Shanghai pork and savoy cabbage filling

  • 300g free range pork mince
  • 1/4 savoy cabbage, finely chopped and lightly sautéed
  • 2 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • 2 clove of garlic, finely chopped
  • 1 small knob of ginger, finely chopped
  • a pinch of salt and pepper



While you are waiting for the dough. Mix all the filling ingredients together. Set aside in the fridge.

Rolling out the dumplings skins

Cut the dough into four parts. Flatten each portion with your palm, dust flour on both side of the pastry. Italian Pastry Machine Method: Use a pasta machine to roll out the pastry till the second last setting. Rolling Pin Method: Roll the pastry evenly till it is around 3mm thick.

Cutting the dumpling skins

Use a 10cm pastry cutter to cut out pastry rounds. You would able to make around 30 -34 pastry rounds.

Assemble everything

Place one tablespoon of filling in the middle of the dumpling skin and fold the dumplings skin into half. Use your finger to tightly seal the edges. Brush a bit of tap water onto the edge of the dumpling skin if the skin is not sticking. Use the same method to make the rest of the dumplings.


Boiling Method: Fill a saucepan with water and bring it to boil. Place your dumplings into the hot boiling water. Remove dumplings once it starts floating.

Steaming Method: Lightly spray or brush canola oil (or any mild flavoured vegetable oil) onto your steam tray. Carefully place your dumplings onto your steam tray (make sure you leave enough spacing in between) and steam them over hot boiling water for seven minutes.

Be creative and have fun with it!

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