One of Neni’s favorites, these are not too difficult to make – and they are delicious!
Mix in a large bowl:
825 ml flour
15 ml sugar
Warm to 35-37 degrees:
360 ml water
Dissolve into the water:
10 ml yeast
Mix the water with the flour and knead into a smooth dough. Cover with a wet cloth and set aside to rise 3-4 hours.
Coarsely chop:
500 g green cabbage
Pickle it by mixing well with 5 ml salt and setting it aside to rest for 20 minutes. Then squeeze it dry and mince it very fine, and put it in a bowl with:
45 ml black mushroom, finely chopped
5 ml salt
5 ml sesame oil
15 ml soy sauce
2.5 ml monosodium glutamate (optional)
30 ml chopped scallions
After the dough has risen, mix together:
7.5 ml cold water
10 ml baking powder
Knead into the dough until well blended. Now cut the dough into pieces about the size of an egg. Roll flat into discs about ½ cm thick. Put about 25 ml of filling in the center of the disc. Fold the sides up and over the filling, pleating the sides. Seal the top with a twist. Be sure that it’s completely closed, to avoid them breaking open later.
Let the dumplings rest for 20 minutes. Then place on a wet cloth on a steamer rack, leaving 1 cm between them. Place the rack over boiling water, and cover. Steam for about 20 minutes and enjoy!