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Chinese Dumplings
from: Caixia Bu
Ingredients :
- Ground pork
- Salt
- Ginger
- Scallion (green onion), chopped finely
- Dried mushrooms (soaked before), chopped finely
- Cabbage, chopped finely
- Chives, chopped finely
- Dumpling wrapper
- Cooking wine
- Salt
Directions :
1. Mince the meat, ginger, scallion, mushroom, cabbage, chives.
2. Mix the meat with salt, ginger, scallion, leave it there for about half an hour.
3. Divide the meat into three samples, each mixed with mushrooms, cabbage, chives, then three different fillings are ready.
4. Wrap the dumpling. Put the filling in the middle of a wrapper add water around the edges. Then press the wrapper tight and a dumpling is ready.
5. Boil the dumplings. Put a pot of water on the stove. When the water is boiling, put the dumplings one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the dumpling floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.
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