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Cabbage Dumplingschinese, snacks ----FILLING---- 12 oz peeled cooked shrimps 1/2 teaspoon salt 1/2 teaspoon sugar 1 pinch of pepper 1 teaspoon cornflour 3 oz carrots, parboiled and finely diced 1 a few drops of sesame oil 1 tablespoon chopped parsley ----DOUGH---- 5 oz strong white flou 1 l/2 oz cornf lour 4 teaspoon salt 7 fl oz boiling water 4 oz lard 1 a few drops of green food colouring First make the filling. Roughly chop the shrimps. Add the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Chill for 30 minutes. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. Roll the dough into cylinder, then cut it into 40 equal portions. Flatten a portion of dough, then roll it out thinly to give a round or oval shape. Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. Alternatively, the top of the dumplings can be left. Brush the very edge of the pastry with a little food colouring. Continue until all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes. Serve at once.
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