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Cabbage Dumplings
Author: Mr. Go
| 12 |
ounce |
Peeled cooked shrimps |
| ½ |
teaspoon |
Salt |
| ½ |
teaspoon |
Sugar |
|
|
Pinch of pepper |
| 1 |
teaspoon |
Cornflour |
| 3 |
ounce |
Carrots, parboiled and finely diced |
|
|
A few drops of sesame oil |
| 1 |
tablespoon |
Chopped parsley |
| 5 |
ounce |
Strong white flou |
|
|
L/2 oz cornf lour |
| 4 |
teaspoon |
Salt |
| 7 |
fluid ounce |
Boiling water |
| 4 |
ounce |
Lard |
|
|
A few drops of green food colouring |
FILLING
DOUGH
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.
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