Dumpling with Pickled Chinese Cabbage

  • Difficulty


  • Serves


  • Preparation time


  • Total time

    1h 20min

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  • Dumpling Wrapper
  • Medium gluten flour
  • Water
  • Salt
  • Pickled Chinese cabbage stuffing
  • Peeled streaky pork
  • Pickled Chinese cabbage
  • Minced scallion
  • Minced ginger
  • Light soy sauce
  • Oyster sauce
  • Salt
  • Thirteen-spice powder
  • White pepper powder
  • Sesame oil
  • Water


  • step 1

    Put 250g water, 3g salt and 500g medium gluten flour in the mixing bowl

  • step 2

    Put on the measuring cup, and mix the ingredients at 30sec/REV4

  • step 3

    Operate the KNEAD mode for 4min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it

  • step 4

    Put the simmering basket into the mixing bowl, place 350g pickled Chinese cabbage (water squeezed off) into the simmering basket, and pour water higher than the pickled Chinese cabbage

  • step 5

    Put on the measuring cup, wash the pickled Chinese cabbage at 5min/REV5.5, take out the washed pickled Chinese cabbage, squeeze off water, and then clean the mixing bowl

  • step 6

    Put the washed pickled Chinese cabbage into the mixing bowl, put on the measuring cup, smash it at 30sec/REV7, and take out the smashed pickled Chinese cabbage

  • step 7

    Put 350g chopped streaky pork into the mixing bowl

  • step 8

    Put on the measuring cup, and smash the pork at 15sec/REV8

  • step 9

    Scrape the smashed pork to the bottom of the mixing bowl with a scraper and add smashed pickled Chinese cabbage

  • step 10

    Add 15g light soy sauce, 10g oyster sauce, 5g salt, 3g thirteen-spice powder, and 1 teaspoon of white pepper powder

  • step 11

    Add 20g minced scallion, 10g minced ginger and 20g sesame oil

  • step 12

    Cook the ingredients at 2min/BREV4, and meanwhile pour 100g water (1 measure cup lid) through the hole one the lid

  • step 13

    Take out the relaxed dough, knead it into a long dough strip, and divide it into small dough part weighing 10g each

  • step 14

    Roll each small dough part into a dumpling wrapper thin on edge and thick in middle

  • step 15

    Wrap the prepared stuffing into dumplings

  • step 16

    Cook the dumplings in water or refrigerate them in a refrigerator

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