Photograph of the finished Dongbei dumplings

China · Bánh chẻo nhân dưa cải Đông Bắc

Dongbei dumplings

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Pork Pork 1 kg
  • Photograph of Pickled mustard greens Pickled mustard greens 800 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Sesame oil Sesame oil 72 ml
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 80 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of White pepper White pepper 16 g

Method

  1. 1 Knead the dough with warm water for 12 minutes, then let it rest under a damp cloth for 1 hour.
  2. 2 Squeeze the pickled mustard greens thoroughly to remove excess water, then chop them finely. If the greens still contain water, the filling will be wet and the pastry shell will burst.
  3. 3 Mix the minced meat with pickled mustard greens, scallions, ginger, and soy sauce, then stir in one direction for 5 minutes.
  4. 4 Stir in one direction to help the filling bind together into a mass; stirring haphazardly will cause the filling to become loose.
  5. 5 Roll each piece of dough into a round sheet, thick in the middle and thin around the edges, then wrap the filling inside and fold it inwards.
  6. 6 Boil in boiling water three times, adding a bowl of cold water each time the water boils over.
Start cooking