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Recipe
Cabbage Dumplings Recipe
| Servings: 40 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 40 servings | |
| Calories 36 | |
| Calories from Fat 27 | 75% |
| Total Fat 2.99g | 4% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 246mg | 10% |
| Potassium 22mg | 1% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.14g | 0% |
| Protein 1.75g | 3% |
Ingredients Convert Measures
- 12 ounce Peeled cooked shrimps
- 1/2 tsp Salt
- 1/2 tsp Sugar
- Healthy pinch of pepper
- 1 tsp Cornflour
- 3 ounce Carrots, parboiled and finely diced
- A few drops of sesame oil
- 1 Tbsp. Minced parsley
- 5 ounce Strong white flou
- L/2 ounce cornf lour
- 4 tsp Salt
- 7 fl ounce Boiling water
- 4 ounce Lard
- A few drops of green food colouring
Directions
- First make the filling. Roughly chop the shrimps. Add in the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Refrigeratefor 30 min. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mix with the lard on to a lightly floured surface till 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 possibly 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 till all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 min. Serve at once.
