Ingredients: |
Ingredients: 2 cups napa cabbage, 1/2 lb. ground pork(or beef), 4 cups all-purpose flour, 6 to 7 pieces Shiitake mushrooms, 4 to 5 pieces of scallions, Kikkoman soy sauce, sesame oil
|
Directions: |
Directions:DOUGH: mix 4 cups of all-purpose flour with 1 1/2 cups warm water and 1/2 teaspoon salt; knead until smooth and elastic. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3-inch circle.
FILLINGS: 2 cups of chopped nappa cabbage (adding salt into it for 30 minutes then squeeze out water), 1/2 pound of ground pork (turkey or chicken also OK),chopped scallions and mushrooms, 2 tablespoon salt. Sauce: 2 table spoon soy sauce, 1 tablespoon sesame oil.
MAKING DUMPLINGS:Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
COOKING THE DUMPLINGS: large pan with boiling water, add dumplings into it. After boiling, add some cold water and stir to prevent dumplings from sticking together. Repeat this 2 to 3 times until all the dumplings are done.
SERVE: with sauce: soy sauce with sesame oil, hot oil if you want it hot, or a hot mustard sauce |
This recipe for Chinese Dumplings is from