Jade Dumplings

What a grand name! They’re pak choi dumplings really. And have you heard of Jadeite Cabbage? It’s a piece of very precious national treasure, of a chinese cabbage carved out of jade! 
Anyway, like all dumplings, you can put in anything you like as fillings, and you can boil them, steam them, or shallow fry them! Excuse the dark pictures, I really should make them in day time and get my big camera out for good pictures… instead I’m rushing around at dinner time with my phone instead!

Jade Dumplings
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Dough
  • 100g Plain Flour
  • 1tsp matcha powder
  • 2g salt
  • 40-45g water
Filling
  • 200g minced pork
  • 3 spring onions
  • ground white pepper
  • pinch of salt
  • dash of shaoxing wine (or sherry)
  • drizzle of seasame oil
Instructions
Dough
  1. Put 50g of plain flour into one bowl and 50g of plain flour + matcha powder into another. These will form the white dough and the green dough.
  2. Put 1g of salt and 20g water into each bowl.
  3. Mix to form 2 doughs, the matcha dough might need a bit more water.
  4. Knead both dough until smooth, cover and rest for 30 mins.
  5. Mix all filling ingredient together.
  6. Roll the white dough into a sausage shape.
  7. Roll the green dough flat, to be the same length as the white dough.
  8. Put the white dough on top of the flat green dough, dab with a bit of water around the white dough, roll the green dough up to encase it.
  9. Slice the dough into appropriate sizes.
  10. Flatten the dough and fill with filling.
  11. Pinch the top to wrap up the dumpling.
  12. Put the formed dumplings on a well-floured plate. (Very important! If you don't want them stuck!)
  13. Boil for 3 mins (or until they float to the top)

They take a bit of time to make but you can make a batch and freeze them. To freeze, put them on a plate (well floured) in the freezer for 30 mins and then transfer to a freezer bag. Do not defrost, just drop them straight in a pot of boiling water and they’re as good as fresh. Can be kept in the freezer for 3 months. 🙂

They are so pretty! I love to make a dip with a bit of soy sauce, water, dash of rice wine vinegar, pinch of sugar and some chopped spring onions. Add chilli oil if you like it hot! 😉

 

About Annie

Hailing all the way from Hong Kong and currently living in Northampton, UK, Annie Ko is the founder of AnnieKo.com.