Pak choi & kale dumpling: the fat cat fold

Pak choi & kale dumpling: the fat cat fold

By
From
Hong Kong Diner
Makes
25-30
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
25-30 ready-made round dumpling pastries
or Shui gao dough, thinly rolled circles

The filling

Quantity Ingredient
2 medium pak choi
1 large pak choi
5-6 large kale leaves
1 garlic cloves
1/2 a thumb-size piece of ginger
1 spring onion
5 sprigs of fresh coriander
100g minced pork

The marinade

Quantity Ingredient
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon pure sesame oil

Method

  1. Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
  2. To make the fat cat fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
  3. Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
  4. Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet in the middle, creating a ‘fat cat’ shape.
  5. Lastly, overlap the 2 top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
  6. Do the same with the rest of the pastries and filling.
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