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Swai Jow's or Chinese Dumplings Recipe

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This recipe for Swai Jow's or Chinese Dumplings, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Lance
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb ground pork
1 8-9 inch diameter cabbage, shredded finely
2 whole eggs
2 T chopped garlic
1 tsp powdered, or 1/2 tsp fresh grated ginger
1 pkg round or small square wonton wraps
Hot pepper oil
White vinegar
Soy Sauce

Directions:
Directions:
Put cabbage, pork, eggs, garlic and ginger in large bowl. Mix thoroughly with hands, like meatloaf. Turn heat on high under a large pot of water. It will be boiling when you are done forming the dumplings. Put a small bowl of water near you. Put a tablespoon of the mix in the middle of one wonton wrap, put a little water on the edge of the wrap, fold in half, seal by wrinkling the edge and pressing firmly. Place on wax paper or parchment on a tray. When you have made them all, put 10 - 20 in the boiling water for about 5 min, until they are floating. Meanwhile clean up the bowls and utensils and put the sauce together. In your individual bowl add soy sauce, vinegar and hot pepper oil. Scoop out the sway jow's with a slotted spoon or wire basket and put them on a platter. Put more in the boiling water. Put one or more in your bowl of sauce and let it soak up a little, then eat as many as you can!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min to 1 hour
Personal Notes:
Personal Notes:
Jonathan Lance ate these almost everyday on his mission to Taiwan. When he returned and he and Jan were engaged he met a Chinese man in one of his college classes who knew how to make them. We invited him over to teach us and the rest is tradition.

 

 

 

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