CHINESE FOOD

INGREDIENTS

(1) 1 portion hot water dough (about 1C flour)

(2) 1/2C spinach juice. 1t salt. 1C flour

(3) 2/3lb. ground pork, 1/3lb. water chestnuts, and 1/ 3lb. yellow chives

SEASONINGS

1T cooking wine. 1t salt, 2T scall ion and ginger water, 1T sesame oil

METHODS

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

2. Knead ingredient (2) into a green dough, divide dough into small balls, roll out each into a circle.

3. Stuffing; Mince ground pork more finely, add all seasonings, siir. add chopped water chestnuts, diced chives mix well.

4. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, put two different color dumplings together, press into one.

5. Bring water to boil, remove to steamer, and steam on high for 10 minutes.

REMARKS:

1. Use two different colors dough lo make these dumplings, or use carrot to makered dough.

2. Use hot water dough to make dumplings chewier. For spinach dough, use half amount of boiling water to knead dough first, than add spinach juice. Or knead dough a little drier, to prevent skin from breaking up while steaming.

3. 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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