Cock's Comb Dumplings Recipe

Cock's Comb Dumplings Recipe

Ingredients :

1 cup / 100g


1/4 teaspoon


Filling -

3 medium



2 tablespoons

1 tablespoon


Marinade  -

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1 teaspoon

1 tablespoon


1 teaspoon

Plain flour


Baking soda



Black mushrooms

Fillet of pork

Pork fat

Water chestnut, chopped

Coriander, chopped



Light soy sauce


Sesame oil


Chinese yellow wine




Method :
  • Make the wrappers for the dumplings by putting the flour in a mixing bowl.

  • Make a well in the center, add the eggs and baking soda and mix well.

  • Knead the dough on a lightly floured surface until it is smooth.

  • Roll the dough into a "sausage", approximately 4cm in diameter, covering it with a towel and leave to stand for 20 minutes.

  • Pull the dough apart and roll the pieces between your palms into small balls approximately 2-3cmc in diameter.

  • Flatten each ball slightly, dust with flour and roll out into a thin pancake.

  • Soak the black mushroom in hot water for 30 minutes. Cut off and discard the stems and finely dice the caps.

  • Cut the fillet of pork fat into small cubes and mix the pork and mushroom pieces with the marinade ingredients, stirring with a fork until the mixture becomes sticky.

  • Place one wrapper in the palm of your hand.

  • Put 1 teaspoon of the filling in the center of the wrapper and squeeze the edges gently together until it looks like a change-purse, but leave the top open.

  • If you wish, trim away any excess wrapper, but this is not essential.

  • Continue until all the wrappers are used.

  • Steam over a high heat for 10 to 15 minutes.

  • Serve hot.

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