Oolong Tea Rolls

In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 清茶; literally "clear tea"). Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.

  • 100 g All-purpose flour
  • 40 ml Hot Oolong tea drink
  • 2/3 tbsp Tea leaves, brewed
  • 25 ml Cold Water
  • 100 g Ground pork
  • 2. 5 g Sesame oil
  • 1 g Salt
  • 1 g Chicken powder
  • 1/2 tbsp Soya sauce
  • 1 tbsp Water
  1. Brew a cup of Oolong tea with 5 grams of tea leaves. Reserve 40 ml tea drink and 2/3 tablespoon of brewed tea leaves. Set aside for later use.
  2. Chop the tea leaves very fine and mix with the ingredients for the filling. Cover and store in the fridge.
  3. Sift the flour in a mixing bowl, pour in the boiled Oolong tea (use a microwave to warm up if it is cold), use the chopsticks to stir, then add 25 ml cold water in 2-3 times until a smooth and soft (like your earlobe) dough forms.
  4. Cover with a plastic wrapper and let stand for 30 minutes. Portion the dough into 10-11, each about 16 grams.Place the portioned dough on a lightly floured board, press flat and roll out thinly with a rolling pin, place a tablespoon of filling on it, roll up and form into a roll like a pencil. Again roll it into a circle about 3-4 cm in diameter. Let stand for 30 minutes.
  5. Heat a frying-pan wok over a medium flame. Put the pancake into the pan and cook it until golden brown at the both sides.

Oolong Tea Rolls


Fresh Local and Best 10/3/10 07:03

This is an interesting recipe! The first I've seen of tea being infused into dumpling dough. It looks fabulous!

Peanutts 10/3/10 07:33

Hi!!!! I have never cooked or drunk oolong tea :) , but always heard about it. Looks delish

zurin 10/3/10 07:40

thise looks so delicious and the idea is great. tea ina dough and pan fried with a meat filling. I must make this..very unusual.well done Angie!

Cooking Rookie 10/3/10 07:57

What a nice recipe! I have never thought about adding tea to the dough. Such an ingenious and simple idea! Will certainly try it! Thanks for sharing :-)

Divina Pe 10/3/10 09:25

Oh yum, these look really good. This is something I have never had before. Fabulous.

Anncoo 10/3/10 09:31

A new flavour by using Chinese tea, very creative. By the first picture I thought is 葱油饼。

Priya 10/3/10 09:44

This rolls sounds truly divine and completely new to me..thanks for sharing, do send ur pancakes for my event, looking forward..btw regarding ur q"n about parathas and rotis both are the same yaar..Indian flat breads can be either called as parathas or rotis..

History of Greek Food 10/3/10 09:53

Sometimes I add tea to the dough of chicken pie but never thought of using it in the filling.
Lovely recipe!

Sook 10/3/10 09:57

Oh my gosh!! This is one of the coolest recipes I've ever seen! Those rolls look so appetizing!! I'm going to make these! Bookmarked!

Heavenly Housewife 10/3/10 10:07

This looks simply wonderful and very original. I love them.
*kisses* HH

Ju (The Little Teochew) 10/3/10 10:17

WOW! Oolong in a roll? Only you can think of that, Angie!

KennyT 10/3/10 10:36

I've never come across these rolls!! Very intriguing!

Jagruti 10/3/10 11:18

Intresting rolls..never heard..looks awesome!!

Happy Cook 10/3/10 11:42

Wowo i have never had this, but it looks so so delicous, i am sure i woudn't be ale to stop with one i will have to eat the whiole bunch. Drool.

3 hungry tummies 10/3/10 11:46

This is completely new to me! I will make some of this when my friends come over this weekend.

Chef E 10/3/10 12:15

Oh those are so cute, you have made a recipe once again that would be easy for me to follow visually...are these featured in dim sum? I have eaten at places in Dallas, but do not remember what our choices were, they seem like something we might have had, and look yummy!

SamuelGoh 10/3/10 13:02

Everyone's doing green tea this green tea that; its nice to see a change!

pigpigscorner 10/3/10 13:12

Interesting recipe! I've never heard of this before.

Tina 10/3/10 13:35

Wow..fabulous and tempting dear...Pass that bowl to me...

Rachana Kothari 10/3/10 13:43

This is really a great recipe:) looks beautiful:)

wendyywy 10/3/10 14:10

What a nice way to wrap dumplings:)
When I first saw the name, I thought it's a bread roll. But when I came to the site, hah! It's a dumpling!!

Great!! I will use this method to make guotie next time.

Vrinda 10/3/10 15:11

Something new to me..looks fab,nice rolls...

Mausi 10/3/10 15:24

I like Oolong tea but I never thought about adding it to dumpling dough! It is very interesting and new idea to me! It looks delicious! Thanks for sharing a innovative idea!

lululu 10/3/10 15:42

i bet it must be super flavorful with tea infused into the dumpling!

Gulmohar 10/3/10 16:14

So innovative..I love oolong tea, but never thought of making something like this with that :-)

Trendsetters 10/3/10 16:24

very nice..bookmarking it to try sometime

Anonymous 10/3/10 17:00

Wow, very unique savory treats with oolong tea! I would love to try these!

Pete 10/3/10 17:48

This is interesting and looks new to me! Mmmm, a tinge of tea aroma, nice!

Joie de vivre 10/3/10 18:53

How do you do it?! Everything you make here always looks incredible.

Bob 10/3/10 19:34

I've never seen anything quite like that. It looks wicked good! I need to try it, I love the concept.

Arlette 10/3/10 19:58

this is a complete new recipe for me, the dough the ingredients.. But it looks so appetizing, I like this kind of food, I bookmarked it to try.
thanks my friend for sharing

Chow and Chatter 10/3/10 21:29

wow love these what a neat idea to add tea to the dough

Tuty @Scentofspice.com 10/3/10 21:35

Cute snail shaped dumplings! Did you add some water in the frying pan like we usually do when making potsticker?

kothiyavunu 10/3/10 21:36

Wow these look delicious..new recipe to me..:)

theUngourmet 10/3/10 22:15

You always come up with the most amazing things over here! This is fantastic. What a great way to incorporated tea into your recipe!

Art and Appetite 11/3/10 00:44

Angie, this looks totally delish. Do you think it would be okay to sub ground shrimp for the meat? I'm pescatarian that's why.

I'm going to test this. Thanks!

doggybloggy 11/3/10 01:58

I can always count on learning something new when I come here - another winner.

Sonia (Nasi Lemak Lover) 11/3/10 05:28

You are very creative, this look really refreshing!

Angie's Recipes 11/3/10 07:27

Thank you my friends for taking time to drop by!
Tuty: No, I didn't drizzle water into the roll while pan-frying.

My Little Space 11/3/10 07:49

Angie, you make the tea look amazing in this recipe! I should start trying tea in some recipes too. Hopefully, it turns out great! haha... Btw, I prefer 'xiang pien' than 'Oolong'! Thanks so much for sharing. Have a great day!

Cheah 11/3/10 08:26

This is interesting, Angie. Very creative!

Sophie 11/3/10 08:34

Waw,....Angie!! these rolls look so cute & adorably tasty!!

A winner!

MaryMoh 11/3/10 09:19

Angie, you are very creative to add oolong tea into the dough! I have to call these a healthier dimsum. They look so cute and delicious. I would love to try them. By the way, I'm amazed at how you come out with 1g of salt and 1g of chicken powder. My weighing scale can't do that.

petite nyonya 11/3/10 10:00

Another great recipe from you! I don't mind having few of these rolling in my rumbling tummy now!!

Trissa 11/3/10 10:37

Tea leaves in the dough? That sounds so interesting!

Anonymous 11/3/10 10:40

This recipe is a winner!! I absolutely love the flavours!

Christine 11/3/10 15:19

Oh, they look moist and delicious! I haven't tried to make any rolls with oolong teas. Very creative and tempting!

Sarah Naveen 11/3/10 15:26

Wow!! so mouthwatering....nice clicks too

Hornsfan 11/3/10 15:48

Delicious looking tea rolls!

Malar Gandhi 11/3/10 15:51

Wow, looks wonderful, thats an interesting recipe, never had them before' looks toothsome.

Angie's Recipes 11/3/10 15:58

Mary: Mine can do 0.1g. Cool..huh? ;-)You can use 1/5 tsp instead.

kitchen flavours 11/3/10 16:14

Looks really, really delicious. I can just imagine eating the rolls with my favourite chilli sauce. Yum! Yum! ...drools....!

Nostalgia 11/3/10 16:37

Never had anything like that.. really good.

Fearless Kitchen 11/3/10 19:44

This looks incredibly tasty... I've got a party coming up and I'd love to include these.

Fimère 11/3/10 22:32

superbe réalisation, bravo
bonne soirée

tigerfish 12/3/10 02:10

At first, I thought the twirls looks like cinnamon rolls but then I saw the savory filling. I would love to try some.

Biren 12/3/10 04:17

Wow....oolong tea in the dough and filling. Looks and sounds delicious! The Wuyi Mountain teas are really nice.

Ivy 12/3/10 06:36

Another very interesting dough recipe. I have never tried oolong tea, so I will have to see if I can get some. The filling sounds delicious.

Katy ~ 12/3/10 10:55

Angie, what I wouldn't give to try these. They look amazing!

Jo 12/3/10 14:04

Interesting recipe and I don't think I've ever eaten this before. At first I thought it was bread .. and then I saw the pictures. Looks yum

Foodista 12/3/10 15:30

What a delicious recipe!

Cooking-Gallery 12/3/10 15:45

Angie, this looks absolutely delicious. You know how I love dumpling related food!!:)

tasteofbeirut 13/3/10 15:00

I am so impressed with the recipe and execution! It looks totally authentic and delicious to boot; I'm gonna have to ask my bro about it, he lives in Singapour and travels to China on a regular basis and even learned Chinese!

Saveurs et Gourmandises 13/3/10 15:02

Je vais voir si je vais trouver du thé oolong.
Ces petits rouleaux farcis semblent délicieux.
A bientôt.

The Experimental Cook 14/3/10 15:42

What should be the temperature of the tea before adding to the flour? steaming hot or warm. This recipe is too interesting not to try out..

Angie's Recipes 14/3/10 20:56

The Experimental Cook: Use it soon after you made it, so it's hot, quite hot.

Janet @Gourmet Traveller 88 16/3/10 21:11

Yum, I have not tried this dimsum but sure it's delish.

Cocina Savant 17/3/10 00:53

Awesome take on Asian dumplings. I will have to give this recipe a try. I am glad I found your page.

Y 27/3/10 21:09

Wow, this looks amazing and so unique.

Michelle 2/4/10 00:57

Love Oolong tea but in a roll! Such a unique recipe and a must try!

Kait 2/6/10 20:00

Hi Angie,

These rolls look so good. I'm a big fan of pot stickers and I bet these taste even better.

Kumi 26/8/10 16:54

This looks absolutely delicious! I have so many "must try" recipes from your site, but this is at the top of the list.

no 14/1/14 20:55

Hi, congratulations for your blog and your recipes. At my website featured recipes accompanying the tea and I'd like your permission to translate and publish the photos and recipe rolls oolong tea.
Of course indicating that it's yours.

A greeting from Spain



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