CHINESE FOOD

INGREDIENTS BDV-525998-BDV

(1) 1 portion hot water dough (about 2C flour)

(2) 1 /3lb. ham, 2/3lb. ground pork, 1 bamboo shoot. 2 scallions

SEASONINGS

1T cooking wine, ground peppercorn as needed, 2T water. 4T sesame oil

METHODS

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

2. Stuffing; Steam ham until done. dice; mince pork even more finely, add all seasonings, stir well, dice bamboo shoot; dice scallions, add to prok together with ham. mix well.

3. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, remove to steamer, steam on high for 8 minutes, remove and serve.

Remarks:

1. Steam ham with water covered to remove its saltiness, do not add salt to dish.

2. Only Chinese ham can be used in this recipe.

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Steamed Dumpling Bamboo shoot, Dumpling, Ham, How to make dumpling, pork

INGREDIENTS

(1) 1 portion hot water dough (about 2C flour)

(2) 2/3lb. ground pork. 1/2 pumpkin (about 2/3lb). and 2 scallions

SEASONINGS

1T cooking wine, 1t salt, black pepper as needed, 2T sesame oil

METHODS

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

2. Peel pumpkin, remove center part with seeds, shred with grater,
marinate in 1T salt for a short while, rub with hands until soft,
squeeze out excess water.

3. Stuffing: Mince pork even more finely, stir in all seasonings, then add pumpkin and chopped scallions. mix well.

4. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, remove to steamer, and steam on high for 8 minutes. Remove and serve.

REMARKS:

1. Select pumpkin with dark yellow skin. Lighter ones are old and delicious because they contain more starch and taste puffy and soft.

2. Pumpkin can be steamed until done, mashed, kneaded into dough with flour, and then stuffed.

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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Steamed Dumpling Dumpling, How to make dumpling, pork, Pumpkin

INGREDIENTS:

1 chicken leg, 2/3 lb.upper shoulder pork, 1 water-soaked squid, 10 quail eggs, 1 winter bamboo shoot, 1/2 carrot,4 dried shiitake mush­rooms , 1 head broccoli

SEASONINGS:

1T cooking wine, 2T soy sauce, 1/2t salt, 1t sugar, pepper as needed, cornstarch water as needed

METHODS:

1. Cut chicken into small pieces; cut pork into square cubes,blanch chicken and pork in boiling water to remove blood, remove and rinse well.

2. Cut squid lengthwise into 3 equal portions.then score on surface and cut into small pieces, blanch until curled up,remove, remove shell from bamboo shoot, cook until done and cut into strips, peel carrot and cut into thick slices,soak mushroom until soft and remove stems, halve. cut broccoli into small florets, blanch, remove and rinse under cold water to cool.

3. Place chicken. pork,bamboo shoot.carrot and mushroom in pan, add all seasonings, 2C water and bring to boil,then reduce heat to low.

4. Cook for 15 minutes, add quail eggs and squid, cook until flavor is absorbed,add broccoli, continue to cook until all ingredients are soft. thicken liquid with cornstarch water. Remove and serve.

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Dish of Family Banquet Bamboo shoot, Broccoli, carrot, Chicken, Chinese New Year, Eggs, Mushroom, pork, Squid

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.

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Steamed Dumpling Chestnut, Dumpling, How to make dumpling, pork, Yellow chive

INGREDIENTS

(1) 1 portion hot water dough (about 2C flour)

(2) 2/3lb. ground pork. 1 slice winter melon (about 1/ 3lb.). 2T—minced ham. and 1t—minced ginger

SEASONINGS

1T cooking wine, 1/2t salt , 1/2T soy sauce .3T water . 2T sesame oil

METHODS

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

2. Stuffing: Mince pork even more finely, combine with ham and all seasonings, stir evenly; peel melon, dice, add to pork mixture, mix well.

3. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, remove to steamer, steam on high for 8 minutes, remove and serve.

REMARKS

1 . Winter melon releases water easily. Stuffing should be chilled in refrigerator for 30 minutes before use.

2. The center of the winter melon is very soft discard it. Shred winter melon with a grater, marinate with a little salt, squeezed out excess water, then added to pork mixture. The melon will taste stronger.

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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Steamed Dumpling Dumpling, How to make dumpling, pork, Water melon