Large steamed meat and cabbage dumplings (pouzy)

Pouzy, a large steamed dumpling comes from the Russian Cossack community of Sydney’s Kemps Creek. Filled with a mixture of minced meats and cabbage, these dumplings are characterised by their large size and thick casings.

Credit: Tom Donald

• makes

  35

• prep

  1:20 hour

• cook

  1 hour

• difficulty

  Ace

Ingredients

• 200 g (1⅓ cups) self-raising flour
• 400 g (2⅔ cups) plain flour
• ¾ tsp (½ x 7 g sachet) dry yeast
• soy sauce and sour cream, to serve

Meat and cabbage filling

• 150 g cabbage, thinly shredded
• 250 g minced veal
• 250 g minced pork
• 2 garlic cloves, crushed
• 1 large onion, finely chopped
• 5 chive sprigs, chopped
• 1 tbsp soy sauce
• ½ tsp sesame oil
• 1 tbsp vegetable oil

Resting time 3 hours

Instructions

Place flours, yeast and 275 ml warm water in a bowl and mix to combine. Turn out onto a lightly floured work surface and knead for 8 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 3 hours or until dough doubles in size.

Meanwhile, to make filling, place cabbage in a bowl, season with 1 tsp salt and set aside. Place veal, pork and 125 ml (½ cup) cold water in a separate bowl and mix to combine. Season with salt and pepper, then add garlic, onion, chives, soy sauce, sesame and vegetable oil and stir to combine. Squeeze cabbage dry with paper towel, add to meat mixture and combine. Refrigerate until needed.

Halve dough and shape into 2 x 5 cm-thick logs. Slice logs to create 35 rounds in total, and roll out each piece into a 5 mm-thick round.

Place a heaped tablespoonful of filling in the centre of each round and bring edges together to form a parcel. Pinch to seal then twist to enclose.

Line a steamer with baking paper with holes punched through, and place over a large saucepan of water. Place pan over medium heat and bring water to a simmer. Working in batches, steam pouzy for 30 minutes or until cooked through. Serve immediately with soy sauce and sour cream.

Photography Tom Donald

As seen in Feast magazine, July 2014, Issue 33.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.