Chinese dumplings are among my favourite things to eat.  I particularly like mine a bit spicy with bit of curry along with a nice zesty soy dip.  My recipe as follow:

Spicy Cabbage & Tofu Dumpling served with a zesty soy dip

Preparation: 15 min  Cooking time:  45 – 60 min  Makes:  15-18 dumplings

Filling

  • 1 tbsp (15ml) olive oil
  • 1 small onion finely chopped
  • ½ tbsp (7.5ml) each fresh chopped garlic and ginger
  • 3 heaped cups (750ml) cabbage finely sliced
  • ¼ tsp salt
  • 1 tsp (5ml) red pepper powder
  • ½ (2.5ml)  – 1 tsp (5ml) mild curry powder
  • ¼ tsp white pepper
  • 1 block soft tofu (150g) finely chopped

This is how: 

  1. Heat oil in a pot.  Toss in the onions and fry until soft and translucent.  Add the garlic fry for a few seconds.  Throw in the cabbage and salt – give it a good mix and cook for 5 minutes then add the red pepper powder, curry powder and white pepper.  Give this a nice good mix and cook for 5-8 minutes or until the cabbage is nice and soft. 
  2. Toss in the tofu – give it a good stir.  Cook for another 5 minutes then turn off the heat and allow to cool. 

Dumpling Wrappers

  • 2 cups (500ml) cake wheat flour
  • ¾ cup boiling water
  • ¼ tsp salt
  • Some water to seal the dumplings
  1. Let’s make the dumplings –  add the flour, salt and water to a large mixing bowl.  Use a fork to mix and bring the dough together as this will be very hot to handle with your hands initially.  The mixture may seem a bit dry but continue mixing.  Knead the dough for 10 minutes until smooth.  Cover with cling wrap for 10 – 30 minutes up to an hour.  Divide the dough into small pieces and roll into balls, keeping them covered until rolling each one out to about 7.5cm – 8cm in diameter. 
  2. Spoon 1 teaspoon of filling in the centre.
  3. Wet the edge with a little water and crimp together forming small pleats sealing the dumplings. Continue and repeat the same process for the remaining of the wrappers and filling.
  4. Heat 1 ½ tablespoons oil in a big heavy based frying pan (be sure that the pan has a lid) over medium high heat.  Place 7-10 dumplings in the pan and brown for 2-3 minutes. 
  5. Place the lid over the pot and pour in 125ml water, cover with the lid and steam for 10 -15 minutes on medium heat or until the water is absorbed.
  6. Once done, gently remove with a spatula and keep aside.

Garnish

  • Black sesame seeds
  • Chopped spring onions

Dipping Sauce:

  • 3 tbsp (45ml) low sodium light soy
  • 1 tbsp (15ml) rice vinegar
  • 1 – 2 red and green chillies finely sliced
  • 1 tbsp  ( 15ml) finely chopped ginger
  • 1 tbsp (15ml) finely chopped coriander leaves
  1. Mix all the dipping sauce ingredients together in a bowl. 
  2. (you can make this ahead of time to allow the flavours to develop) 
  3. To serve:  garnish with black sesame seeds and chopped spring onion.  Dunk into sauce and enjoy 🙂