By Chef Sachie Nomura
Dumplings symbolise wealth and prosperity during Chinese New Year, as their shape resembles ancient gold ingots. I have created these pink dumpling wrappers to add a festive splash of colour to this cherished tradition.
Makes: 16 dumplings
Preparation Time : 30 minutes
Cooking Time: 10 minutes
INGREDIENTS
¾ c all-purpose flour (approx. 115g)
½ tsp salt
2 Tbsp grated beetroot (to make 75ml beetroot water. See method)
Cornflour or tapioca flour, for dusting
130 g pork mince
100 g green cabbage, chopped finely
35 g garlic chives, chopped finely
½ Tbsp soy sauce
1 tsp Shaoxing wine
1 tsp sesame oil
Pinch of salt
Pinch of white pepper
1-2 Tbsp water
DIPPING SAUCE
2-3 Tbsp soy sauce
2-3 Tbsp vinegar (black or rice vinegar)
Chili oil, to taste
METHOD
In a small bowl, mix grated beetroot with 100ml water.
Strain and reserve 75ml of the naturally pink liquid. Discard solids.
In a mixing bowl, combine flour and salt. Gradually add beetroot water and mix until a dough forms. Knead for 5-7 minutes until smooth. Cover with cling wrap and rest for 5 minutes.
Roll dough into a log about 2-2.5cm in diameter.
Cut into 16 equal pieces and keep covered.
Toss chopped cabbage with a small pinch of salt and set aside for 5 minutes. Squeeze out excess moisture before using.
In a bowl, combine pork mince, chives, soy sauce, Shaoxing wine, sesame oil, salt and white pepper. Add squeezed cabbage.
Mix vigorously in one direction using chopsticks or a spoon, gradually adding 1-2 tablespoons of water until the mixture becomes sticky and well bound.
Using a rolling pin, flatten each dough piece into a round wrapper about 7.5cm in diameter. Lightly dust with cornflour or tapioca flour to prevent sticking. Keep covered until ready to use.
Place 1 teaspoon of filling in the centre of each wrapper. Fold and pinch the edges to seal, creating pleats if desired.
Line a bamboo steamer with parchment paper or silicone liner (if using parchment, punch small holes to allow steam through).
Arrange dumplings with space between them. Cover with a lid.
Bring water to a rolling boil in a wok. Steam for 8-10 minutes, until cooked through.
Serve hot with dipping sauce on the side.
