Peking Dumplings With Pork And Vegetables Recipe
Ingredients
| package | 1 | |
| Chinese Cabbage | 2/3 Pound | |
| Ground pork | 1 Pound | |
| 2 stalks scallions, chopped | ||
| 1 Tbs ginger, chopped fine | ||
| Dark soy sauce | 3 Tablespoon | |
| 1 Tbs Chinese rice wine | ||
| Salt | 1 Teaspoon | |
| Sesame oil | 2 Tablespoon | |
| Chicken broth | 2 Tablespoon | |
Directions
Thaw the shui jiao wrappers.
Then open the package and cover the wrappers with wet towels for about 15 minutes before use.
Wash the Chinese cabbage; chop it into fine pieces.
Sprinkle a little salt on the chopped cabbage, wait a few minutes, then squeeze dry.
Mix the ground pork, scallions, ginger, soy sauce, wine, salt, sesame oil, and chicken broth in a bowl thoroughly, then add the chopped cabbage.
Mix to make the filling.
Place about 1 Tbs filling in center of shui jiao wrapper.
Put some water around the edge and fold and pleat to make a dumpling.
Press with finger again to make sure it is tightly sealed.
Boil about 8 cups of water in a deep pot.
Drop dumplings one by one into the boiling water.
Stir to make sure they do not stick to the bottom.
Cook for about 1/2 minute or until the water boils again.
Add 2/3 cup cold water to the pot, cover, and let it come to a boil again.
Then add another 2/3 cup cold water; when it boils again, add 2/3 cup of cold water for the third time.
When the water boils again, the dumplings are ready.
Remove the dumplings with the wired sieve to a plate.
Then open the package and cover the wrappers with wet towels for about 15 minutes before use.
Wash the Chinese cabbage; chop it into fine pieces.
Sprinkle a little salt on the chopped cabbage, wait a few minutes, then squeeze dry.
Mix the ground pork, scallions, ginger, soy sauce, wine, salt, sesame oil, and chicken broth in a bowl thoroughly, then add the chopped cabbage.
Mix to make the filling.
Place about 1 Tbs filling in center of shui jiao wrapper.
Put some water around the edge and fold and pleat to make a dumpling.
Press with finger again to make sure it is tightly sealed.
Boil about 8 cups of water in a deep pot.
Drop dumplings one by one into the boiling water.
Stir to make sure they do not stick to the bottom.
Cook for about 1/2 minute or until the water boils again.
Add 2/3 cup cold water to the pot, cover, and let it come to a boil again.
Then add another 2/3 cup cold water; when it boils again, add 2/3 cup of cold water for the third time.
When the water boils again, the dumplings are ready.
Remove the dumplings with the wired sieve to a plate.
Chef
