Pak choi & kale dumpling: the fat cat fold from Hong Kong Diner / Hong Kong Kitchen: Recipes for Baos, Hotpots, Street Snacks and More (page 52) by Jeremy Pang

  • spring onions
  • dumpling skins
  • Show all ingredients...

  • EYB Comments

    Can substitute firm tofu for minced pork, and the book's "Shui gao dough" for dumpling skins.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Little cart noodles (Che zei mien)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm tofu for minced pork, and the book's "Shui gao dough" for dumpling skins.

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