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.
- 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
|Fill the wrappers with the fillings.Check out this post on other methods of wrapping dumplings (the video is at the very end of the post).|
|Bring a big pot of water to a boil. Add the dumplings in batches. Gently stir the dumplings to prevent them from sticking together or stick to the bottom of the pot.|
|When the water comes to a boil, add some cold water. Once the dumplings float to the top, they are done.|
|Use a sieve to remove the dumplings.|
|Place the dumplings in a plate with a few drops of sesame oil. Shake the plate so that the dumplings will be lightly coated with the sesame oil. The sesame oil will help the dumplings from sticking together and also impart a good flavour to the dumplings.|
|When all the dumplings are cooked, you can add the juices from the cabbage to the water and season it with salt to taste. This will make a simple vegetable broth.
Li, thank you for sharing and we had so much fun making dumplings.
This Post Has 4 Comments
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