Londeka’s Baoza Dumplings

14 People
30 min.
intermediate

Bring something unique to your kitchen with this homemade dumplings recipe. Filled with delicious pork mince, flavoured with Robertsons Crushed Garlic and Robertsons Mixed Herbs, you might want to double the ingredients from the get-go to make sure you have enough!

Ingredients

Pork mince filling:

100 g pork mince
½ cup squeezed cabbage
1 red onion, finely chopped
4 mushrooms, finely chopped
1 teaspoon ginger, minced
1 garlic, minced
1 tablespoon of Robertsons crushed garlic
1 tablespoon of Robertsons mixed herbs
1 teaspoon of Robertsons black pepper

Sweet and sour soya reduced sauce:

1 sliced lemon
1 teaspoon of Robertsons garlic powder
1 teaspoon of Robertsons coriander powder
1 teaspoon of Robertsons cumin powder
½ cup brown sugar
½ cup vinegar
1 cup soya sauce
1 bay leaf

Dough sheets:

100 g wheat flour
½ teaspoon salt
80 ml hot water
cornflour (for rolling on)

Dumpling wrapper:

dough circles
cucumber for garnish

Cooking Method

Pork mince filling:

In a large bowl, season the mince with the Robertson’s Crushed Garlic, Robertson’s Mixed Herbs, Robertson's Black Pepper, and 1 teaspoon of minced ginger.
Mix with clean hands until the spices are incorporated.
Finely chop the cabbage, mushrooms and red onion. Add the cut veggies to the mince and mix again.

Sweet and sour soya reduced sauce:

Mix all the ingredients into a sauce pot and simmer until the sauce starts to reduce.

Dough sheets:

In a large bowl, mix the salt and wheat flour together and add 80 ml of hot water.
Mix the dough until soft, and let it rest for 10 minutes.
Thinly roll out the dough (preferably on a clean countertop) on a mixture of half corn flour and half wheat flour.
Keep the rolled-out dough sheets covered with a damp cloth for 5 minutes.
Using a glass, cut out circles from the dough. These should be 5 to 10 cm big.

Dumpling wrapper:

Place a teaspoon of the pork mince filling into the centre of the circle of the dough.
To close the dough, use a fork and press down, creating lines outside the wrapper.
Lightly brown the dumplings in oil, add a bit of water to the pan and close with lid to steam.
Cook uncovered and let the dumplings pan fry.
Serve with reduced sweet and sour soya sauce and julienne sliced cucumber.