Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour



  • 5g dry yeast
  • 10g sugar
  • 600g cake flour
  • 350g warm water


  • Quarter of a Chinese cabbage
  • 300g pork mince
  • 1 spring onion
  • 1 small piece of ginger
  • 30ml soya sauce
  • Salt & Pepper
  • 15ml sesame oil


  1. Dissolve dry yeast and sugar in warm water.
  2. Make dough by mixing flour and water, work into a smooth dough, cover and set aside in a warm place to rise. After an hour, the dough should have doubled in size.
  3. At the same time, prepare the filling.
  4. Blanch Chinese cabbage in a little hot water, squeeze, and keep the juice.
  5. Shred the cabbage, place in a big bowl, add pork mince, chopped spring onion, ginger, soya sauce, salt, pepper, sesame oil and the cabbage juice. Mix well.
  6. Punch down the dough and tear it into 20 pieces. Roll each piece out into a disc (about 10cm in diameter) and place the filling in the middle.
  7. Pickup and fold each disc towards the middle, making sure they are closed.
  8. Set aside for 10 minutes for the shape to settle.
  9. Steam for 15 minutes on high.
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