CHAO TZE (TRADITIONAL CHINESE DUMPLINGS)

SERVES 24 PREP 1 HR 25 MINS COOK 15 MINS INGREDIENTS

• 200g (1 1/ cups) plain flour

3

• 250g pork mince

• 2 green shallots, thinly sliced, plus extra, cut into long strips, to serve

• 150g wombok (Chinese cabbage), finely shredded

• 1 ½ tablespoons soy sauce

• 1 tablespoon sesame oil

• Cornflour, to dust

• Dipping sauce, to serve

• Julienne fresh red chilli to serve

METHOD

1. Place flour in a bowl and make a well in the centre. 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. Return to bowl, cover with plastic wrap and set aside for 1 hour to rest.

2. To make filling, combine mince, shallot, cabbage, soy sauce and sesame oil in a bowl. Season. Set aside in fridge.

3. Grease and line a baking tray with baking paper. Quarter dough and return all but 1 portion to the bowl and cover. Roll dough portion into a log on a lightly floured surface. Cut into 6 equal pieces. Working with 1 piece at a time, flatten into a disc. Dust a rolling pin with cornflour and roll out to an 8cm disc.

4. Place 2 tsp of the mince mixture in the centre of the dough disc. Brush the edges with water. Fold in half to enclose the filling, pleating 1 of the edges as you go. Place on prepared tray, covering loosely with a damp tea towel. Repeat with the remaining dough and filling to make about 24 dumplings.

5. Bring a large saucepan of salted water to the boil. Cook dumplings, in batches, for 5 minutes or until cooked through. Use a slotted spoon to transfer to a serving bowl. Serve dumplings with the dipping sauce, chilli and extra shallot.