Chinese Boiled Dumplings
Description:
Ingredients:
- 4 1/2 cups (500 g) flour, sifted
- 10 1/2 oz (300 g) lean boneless pork or mutton, minced
- 1 tsp salt, or to taste
- 6 1/2 tbsp (100 g) scallions, chopped
- 2 tsp ginger, chopped
- 1/8 tsp five-spice powder
- 1/2 tsp MSG (optional)
Preparation:
. Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes. 2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions. 3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. 4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.
Serving:
The couscous is served in another bowl, the couscous semolina first, and then decorate it with the vegetables, and finally the chicken on the top. Enjoy! Besaha!
_______________________________________Chinese Cuisine
- Homepage
- Beef with Broccoli
- Boiled Dumplings
- Chicken Chow Mein
- Chicken Teriyaki
- Chicken Wing Drumsticks
- Cabbage Salad
- Chicken Noodle Salad
- Egg Rolls
- Deep Fried Tofu
- General Tsao's Chicken
- Healthy Dumplings
- Mongolian Beef
- Noodles and Gravy
- Peking Duck
- Pepper Steak
- Shrimp Fried Rice
- Szechwan Chicken
- Vegetarian Chow Mein
- Beef Stir Fry w/ Vegetables
Other Recipes