Sui Cao (Chinese Dumplings) 🥟

Name: Sui Cao (Chinese Dumplings) 🥟
Total time: 10800 s
Yield: Serves 6 servings
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 2/3 cup cornstarch (about 75 grams); 3/4 cup water (200 ml); 5 1/4 oz ground pork (about 150 grams); 5 1/4 oz chopped shrimp (about 150 grams); 5 1/4 oz napa cabbage leaves (about 150 grams); 1/3 cup chopped cilantro (about 10 grams); Chicken bouillon powder, fish sauce, salt, black pepper, sugar, garlic

Vy Do @cook_24979612

Sui Cao (Chinese Dumplings) 🥟

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Ingredients

2 to 3 hours

Serves 6 servings

2 1/2 cupsall-purpose flour (about 300 grams)
2/3 cupcornstarch (about 75 grams)
3/4 cupwater (200 ml)
5 1/4 ozground pork (about 150 grams)
5 1/4 ozchopped shrimp (about 150 grams)
5 1/4 oznapa cabbage leaves (about 150 grams)
1/3 cupchopped cilantro (about 10 grams)
Chicken bouillon powder, fish sauce, salt, black pepper, sugar, garlic

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Steps

2 to 3 hours

1

Make the dumpling and noodle dough: In a bowl, combine the all-purpose flour, cornstarch, and 1/2 teaspoon salt. Gradually add the water while mixing. Transfer the dough to a clean surface and knead by hand until smooth and elastic—not too dry or too sticky. Cover and let the dough rest for 2 hours.
2

Prepare the filling: In a bowl, mix together the ground pork and chopped shrimp. Finely chop the napa cabbage leaves and cilantro, then add them to the bowl. Season with 1/2 teaspoon chicken bouillon powder, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons minced garlic, and 1/2 teaspoon black pepper.
3

Shape the dumplings: Dust a work surface with flour. Roll the dough into a long rope about 3/4 inch (2 cm) in diameter. Cut into small pieces and keep them covered with plastic wrap to prevent drying out. Roll each piece into a ball, then flatten with a rolling pin into a thin circle about 1/25 inch (1 mm) thick (use a cup as a guide for a round shape if needed). Place a spoonful of filling in the center of each wrapper and fold to seal. You can use a dumpling mold for shaping, or simply fold and seal by hand like wontons.