CHINESE FOOD

INGREDIENTS:
1) 1 portion cold water dough (about 1C flour)
2) 1/2lb. ground pork

SEASONINGS:
1. 1T cooking wing, 4T scallion aid g.nger water 1/2t salt. 2T sesame oil

2. 1T chili oil. 2T thick soy sauce. 1t sugar, 1/2T vinegar. 1t minced garlic. IT sesame oil. 1t minced scallion

METHODS:
1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing: Mince pork even more finely, add seasoning (1) to taste, and stir in the same direction.

3. Place a little stuffing m the center of each dough circle, fold over, press edges tightly to seal, cook in boiling water until floating on surface, add water twice white cooking, remove and dram.

4. Combine seasoning (2) to make a dip. Dip dumplings in or pour in dumplings and mix.

REMARKS:
1. This is an Szchuan dish. red. fragrant, salty, chili and hot. Dumplings should not be large. Mouthful size is fine.

2. Cook just the right amount of dumplings. The dip will not adhere to cold dumplings.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Water-Boiled Dumpling Dumpling, How to make dumpling, pork

INGREDIENTS

1. 1 portion cold water dough (about 2C flour)

2. 1/3 lb. mutton shoulder, 1 /3lb. fatty ground pork. 1T minced ginger, 3 stalks celery

SEASONINGS

1T cocking wine. 1/2C scallion and ginger water, IT soy sauce, 1/2t salt, black pepper as needed 4T sesame oil

METHODS

1. Divide dough into small balls, roll each ball into a circle.

2. Divide skin from mutton shoulder, grind., add to ground pork, chop some we 10 make more finely, then add all seasonings to taste.

3. Stuffing: Discard leaves from celery, rinse, chop finely, add to ground mutton together with minced ginger, stir in “the same direction until evenly mixed.

4. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, cook in boiling water until floating on surface, add water twice while cooking, remove and drain. Serve.

REMARKS:

1. Most mutton meat has heavy and unpleasant odor. Select black foot mountain mutton from a reputable butcher.

2. For best results use shoulder, which is more tender. The fatty ground pork is added to moisten the tough lamb.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Water-Boiled Dumpling Dumpling, How to make dumpling, Mutton

INGREDIENTS

1. 1 portion cold water dough (about 2C flour)

2. 1/3 lb. chives. 2/3 lb. ground pork

SEASONINGS

1T cooking wine, 1t salt, 1T soy sauce, 4T water, 4T sesame oil

METHODS:

1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing: Mince pork even more finely, add all seasonings and mix rinse chives, chop finely and add to pork

3. Place a’ little stuffing in the center of each dough circle, fold over, pres edges tight with hands to seal, cook in boiling water until floating on surface, add cold water twice, remove drain and serve.

REMARKS:

1. Of the two kinds of chives. The white stemmed is milder and is commonly used in frying and blanching. While the green stemmed is thinner, more strongly flavored and mostly used in dumplings.

2. Chives go bad quickly: so do not add to stuffing too soon.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Water-Boiled Dumpling Dumpling, How to make dumpling, pork

INGREDIENTS

1. 1 portion of cold water dough (about 2C flour)

2. 1 Napa cabbage (1 1/3 lb.). 2 scallions. 5/6 lb. ground pork

SEASONINGS

1T cooking wine. 1/2C scallion and ginger water, 1t salt, 1/2T soy sauce, pepper as needed. 4T sesame oil

METHODS

1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing. Peel off and rinse cabbage leaf % leaf, blanch in boiling water until soft, rinse under cold water until cool, squeeze out excess water, chop finely.- dice seal I ion. add to ground pork along with all seasonings, mix well.

3. Place a little stuffing m the center of each dough circle, fold over, press edges together tightly with hands to seal, cook in boiling water until floating on surface, add cold water twice, remove, drain and serve,

REMARKS:

1 . Napa cabbage can be replaced by cabbage.

2. Alternatively. chop cabbage first, then add sail and marinate until soft, squeeze out excess water and then add to pork. It is easier to chop if blanched. but tastier if not.

3.Scallion and ginger water is added to keep it moist and remove unpleasant odors

4. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

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Water-Boiled Dumpling Cabbage, Dumpling, How to make dumpling, pork

INGREDIENTS
1. 1portion cold water dough (about 2C flour)
2. 2/3lb. bok choi cabbage, 5/6lb. ground pork. 1/2T minced ginger

SEASONINGS
1T cooing wine. 3T seal lion and ginger water. 1T soy sauce, 1/4t salt., white pepper as needed, 3T sesame oil

Methods:
1. Divide dough into small balls, roll each ball into a circle.

2. Rinse bok choi, blanch in boiling water, remove, rinse under cold water, squeeze out excess water and chop

3. Stuffing: Mince pork even more finely, stir in all seasonings, add ginger and bok choi. mix well.

4. Place a little stuffing in the center of each dough circle1, fold over, press edges tightly to seal, cook in boiling water until floating on surface, add water twice while cooking, remove and drain. Serve,

REMARKS:
DO not blanch bok choi too long to avoid losing nutrients. Add to water when bailing, turn over with spatula, remove immediately when color changes, rinse under cold water untiil completely cool to prevent leaves, from turning yellow.

DO YOU WANT TO MAKE DELICIOUS DUMPLINGS, PLEASE CLICK BELOW RELATED LINKS, FROM WRAPPER TO COOKING, VERY DETAIL AND GOOD:

How to Make Delicious Dumplings —- Wrapper
How to Make Dumpling Wrapper
How to Make Hot Water Dumpling Wrapper
How to Make Delicious Dumplings — Mixing Stuffing
How to Make Delicious Dumplings — Storing Dumpling
How to Make Delicious Dumplings — Cook Dumpling

Water-Boiled Dumpling bok choi, Dumpling, How to make dumpling, pork