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from: Minkir
Ingredients A:
Dumpling Wrappers
Won Ton Wrappers (need to be defrosted when use them):
Ingredients B:
Chinese Cabbage (or Leeks)---finely choppedGinger (only when using Cabbage)---ground
Ground meat (Pork or Turkey)
Scallions---finely shopped
Carrot (optional)---finely chopped
Chinese black mushroom (optional)---finely chopped
Ingredients C:
Eggs (one or two, mix in B)
Salt
Sugar
Soy sauce
Pepper
Sesame oil
Material D:
(Sauce for Dumplings)
Garlic (finely chopped)
Ginger (finely chopped)
Scallions (finely chopped)
Rice vinegar
Soy sauce
Sugar
Sesame oil
Directions:
For dumplings:
1. Mix material A and B in a big bowl. Use a spoon or chopsticks to put the mixture in the center of the wrappers and wrap them.
2. Boil water in a large pot. Put dumplings in the boiled water. When the dumplings are floating on the top, pour in a cup of cold water. After the dumplings are floating again, turn off the burner. Take out the dumplings and put on a big plate. The dumplings cannot be piled up (because they will stick together).
3. Mix D in a bowl for the dumpling sauce.
4. Keep the leftovers in the refrigerator. You can microwave them or fry them like when you fry pancakes (i.e. only put a little oil in the pan).
For Won Ton:
1. Same procedure as making dumplings.
2. Same procedure as dumplings but only put a less of the mixture in the center and than wrap it. After boiled, put in any kind of soup you already prepared and it becomes Won Ton soup.
3. Alternatively, you can deep-fry the Won Ton (use ketchup as the dip).
***Note:
1. Using processor to chop cabbage and leeks is a good alternative, but don’t chop the vegetable too fine. I personally feel that manual chopping produces better texture. Also, in class we did not use leeks, but I would suggest using leeks if you can find them.
2. You can use any ways to wrap the dumpling but you need to keep the mixes inside the wrapper and don’t leave any opening.
3. For vegetarians, you can use chopped bean curd cakes to substitute the ground meats
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