Chinese Inspired Dumplings & a Little Nostalgia
Michelle Phetlhe | Wednesday July 16, 2025 06:40
We’d picked them up from a small Chinese restaurant tucked into the corner of the plaza. It was well past lunch, so the shop was quiet the owners were off in the back and front of house, focused on assembling a delicate crepe cake, while one attentive server managed everything else.
The dumplings? Absolutely delicious. Plump, flavourful, and generously filled with juicy pork mince. They were served with a variety of sauces, though soy was the only one we could confidently identify and used. The boys enjoyed them so much, they went back for seconds. Unfortunately, the shops POS system was down that day, and since we didn’t have any cash, we couldn’t explore the rest of their menu. We even had to return the cool drinks which was a real let-down for the boys, especially since they stock some unique, niche brands the boys love.
On a previous visit to the plaza, I’d picked up a traditional steaming basket along with a few other kitchen finds for ChellzKitchen. I finally put that basket to use recently, whipping up some 2ingredient NutriDay dough buns stuffed with a quick mince and cabbage mix, seasoned with a few Asian pantry staples I had on hand.
Simple, nostalgic, and oh so satisfying.
The only thing that’s not quite right about my dumplings? My folding technique. I still haven’t mastered the art of closing them neatly and uniformly. It turns out patience and practice are two virtues I still struggle with in the kitchen yet they are absolutely essential when it comes to dumpling making.
With so many tutorials out there, I should have picked up at least one proper folding method by now. But this is a personal challenge I’d genuinely love to take on. There’s something so satisfying about the idea of perfecting the shape, of turning a humble dough pocket into a tiny work of edible art, each one wrapped with care and intention. Maybe next time, I’ll set aside more time, slow down, and give it the attention it deserves. After all, that’s part of the joy of cooking too, growing through it.
Mince (usually pork, beef, or a mix) and cabbage are a classic and beloved combination in steamed dumplings for several practical, cultural, and culinary reasons: 1. Flavor Harmony Together, they create a juicy, flavorful filling that doesn’t feel heavy. One can eat a few of these and not feel stuffed. 2. Texture Contrast Mince provides a tender, meaty bite. Cabbage, when chopped and salted properly, adds a slight crunch and moisture, making the filling more interesting and less dense. 3. Budget-Friendly & Accessible Cabbage is cheap, available year-round, and bulks up the filling, reducing the amount of meat needed. This keeps costs low while still delivering satisfying, protein-rich food.
INGREDIENTS
DUMPLING 2 cups cake flour 4 Teaspoons baking powder 1 1/2 cups Nutriday plain youghurt
FILLING 1kg mince 1 onion, chopped 3 tablespoons cilantro, minced fresh ginger, peeled and minced 1 tablespoon rice wine vinegar 1 tablespoon soy sauce
SAUCE 1/2 cup soy sauce 2 teaspoons chili garlic sauce
INSTRUCTIONS Mix the 2i Nutriday dough ingredients for the dumplings. Roll the dough out and use a cutter for preferred size dumplings.
On medium to high heat, cook out the filling ingredients and allow to cool down before stuffing the dumplings.
Stuff dumplings Steam for 8 to 10min
Serve with soy sauce or chilli oil