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Chinese Dumplings Recipe

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This recipe for Chinese Dumplings, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wei Zhang


1/2 lb of chicken chopped
1/2 lb of shrimps shelled, deveined and cut into 1/2 inch pieces
1/2 lb of green vegetables chopped and squeezed
2 scallions finely chopped
1 tbsp. of finely chopped ginger
3 tbsp. of cooking oil
1 tbsp. of sesame oil
1 tbsp. of oyster sauce

3 cups of flour
3/4 cups of cold water
1/2 cup flour for making the skin and during kneading

Preparation time: 90 minutes
Estimated cooking time: 30 minutes
Serves: 4 people

Making dumplings:
1. In a large bowl, put in 3 cups of flour and add the water and mix and knead into dough, let it rest for 10 minutes and knead again until it is smooth.
2. In a medium bowl, put in everything except the chopped vegetables, mix well and let it sit for 10 minutes. Add vegetables and mix the filling well.
3. Roll the dough into a long baton-like roll and cut into 50 pieces and flatten the pieces.
4. Use loose flour to separate the pieces and roll each piece into a thin round circle.
5. Place one portion (1/50) of filling in the center of the circle and fold the circle into a dumpling.

Cooking dumplings:
In a large pot, boil 10 cups of water and place dumplings into boiling water, stir to prevent them from sticking together.
After the water boils again, turn the heat to low and cook for 6 minutes. Remove from pot and serve.

Serving seasoning:
Vinegar, sesame oil, hot sauce and optional soy sauce.

Personal Notes:
Personal Notes:
Vanessa often makes these dumplings with Wei. It is a long, but rewarding process and a great activity to do with others. In Northern China it is a traditional meal and always made for Chinese New Year. Here in Berkeley, we enjoy them anytime! Try using vegetarian ingredients.

From Vanessa Rasmussen's Grandfriend.




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