Xinjiang Chinese · China

Boiled Dumplings with Sour Cream and Dill

Name: Boiled Dumplings with Sour Cream and Dill
Total time: 35 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 200g pork mince; 1 egg; 1 tsp salt; 1/2 tsp pepper; 1 cup cabbage, shredded; 200g all-purpose flour; 100ml water; 1 cup sour cream; 1 tbsp dill, chopped

Soft boiled dumplings served with a tangy sour cream and dill sauce, a traditional Xinjiang dish.

35 minutes4 servings

Method

Mix pork, egg, salt, and pepper. Add cabbage and mix well.
Combine flour and water to make a dough. Knead for 5 minutes, rest 10.
Roll dough into thin circles, fill with meat mixture, and fold into dumplings.
Boil dumplings in water for 8-10 minutes. Serve with sour cream and dill.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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