Li demonstrated how to make Green Cabbage and Egg Dumplings in the South Arm Community Kitchen. Making dumpling is common during the Chinese New Year eve. The whole family will gather together to make dumplings.
Many hands made this job so much more fun. Some will make the wrappers while others make the dumplings.
This Green Cabbage and Egg Dumplings has a crunchy filing as it just need to be boiled until the dough is cooked as the filling does not contain meat. It is almost a vegetarian dumpling if you substitute the egg with tofu, mushroom, etc.
Ingredients
- 5 eggs
- 1 kilogram (2 pounds) green cabbage
- 100 g (3 to 4) green onions, finely chopped
- 2 inches ginger, minced
- salt to taste
- 60ml vegetable oil
- soy sauce, vinegar, sesame oil for dipping sauce
For the wrapper
Source: Li
Instructions
[youtube=http://www.youtube.com/watch?v=c3QyL6BpUro&w=600&h=400]
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![]() Li, thank you for sharing and we had so much fun making dumplings. |
it is a vegetarian dumpling =]
vegans on the other hand don’t eat eggs or any animal by-products, such as milk, honey, etc
I might substitute the skin for pre-made wonton skin though – just because I’m too lazy. Looks good!
Hi Lucy, try to get store bought dumpling skin instead of wonton skin as the wonton skin will be too soft for dumpling. They are usually found in the same section as the wonton skin and they are round in shape.
I would like an opinion here:
My mother did make the same type of dumplings but she didn’t use cabbage. She tended to use meat. In fact, she was abit denigrating about using cabbage as a filling for a time-intensive dish, such as handmade dumplings. (and she did make the dough from scratch).
Yea, maybe my mother was snob…but she probably wanted to make her dumpling time worthwhile and make memorable food. Other times of year, she was too busy cooking for 6 children, etc.
Hi Jean: Here … this is the recipe for Jiaozi Chinese Dumpling which is filled with meat for you: http://chowtimes.com/2006/08/12/jiaozi-chinese-dumpling/ Ben