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Eco-Chinese Dumplings

November 30, 2012


Dumplings (jiaozi) are an all-time favourite at the Chinese restaurant, yet they are quite easy to make and can become the perfect eco-dish, provided that you choose the right kind of stuffing.
Classic Chinese dumplings are usually filled with a mix of ground pork meat, fish and vegetables, and seasoned with ginger, herbs and spices; they are then cooked inside a bamboo steamer lined with cabbage leaves.
For these dumplings, you can use the discarded parts of cabbage – cauliflower core and leaves, broccoli stalk and leaves, the external leaves of Brussel sprouts…

Ingredients (serves 4):
300g cabbage discarded parts
the external part of 3 carrots
1 external cabbage leaf
250 g refined flour (plus a couple of tablespoons to roll out the dough)
150 ml hot water
1 scallion
2 tbsp soy sauce
1 tsp rice vinegar
a piece of fresh ginger


For the sauce:
1 green onion (the green part ony)
4 tbsp soy sauce
4 tbsp rice vinegar
a piece of fresh ginger


Boil the water, put the flour on the pastry board and slowly pour the water, mixing with a spatula. Knead the dough until it feels smooth and elastic, then cover it with a dish towel an let it rest for at least 15 minutes.
Wash the cabbage leftovers thoroughly and julienne them. Blanch them in boiling water, strain them and put them in a bowl with your previously minced scallion and ginger, add soy sauce and rice vinegar.
Cut the dough into slices, tear off  small pieces from each slice and press them, then roll them out to form thin and round discs.
Put a spoonful of stuffing at the center of each disc and seal your dumplings by crimping – this is the hardest part, but you can always seal them by pressing the edges together.
Lay the dumplings on a cabbage leaf inside the steamer, so that they will not stick to the wood. Cook them for ten minutes.
In the meantime, mince the green onion and a piece of ginger, put them into four small bowls and add soy sauce and rice vinegar. Serve your dumplings hot inside the bamboo steamer, with sauce on the side.


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