f this filling for each dumpling or wonton wrapper.
efore serving whole or chopping Chinese style on the bone.
br>(Optional step) Make the dumpling wrappers: mix together 1 1
ntil thoroughly combined. Place a dumpling wrapper on a lightly floured
inch pieces.
Drop dumpling slices into boiling water and
s tender.
Prepare EGG DUMPLING BATTER.
Add flour to
inutes. If you have a Chinese steamer- fine. (I don't
revent drying), spoon 2 teaspoons dumpling mixture into center of each
e dusted off when the dumpling is completed.
Shape the
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.
To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
Preheat oven to 500 F.
Insert green onions into chicken cavity.
Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
Roast chicken for 35 minutes ...
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal.
Use this ratio when cooking:
1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice.
Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
f green pepper into a dumpling wrapper and seal. You may
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Blanch cabbage until soft and slice thinly.
Mix meat, cabbage and prawn with seasoning.
Scoop 1 tsp of the mixed ingredients onto the wanton skin.
Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little \"purse\" out of them, and tie with a chive, or thin layer of a green onion.
Boil water in a pot and cook dumplings for 3 - 5 minutes.
Scoop dumplings and place on a plate.
Serve with sauce:
Combine all ingredients together with boiling water.
10 dumplings/ Serves 5.
Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.
ogether to seal the dumpling.
Turn the dumpling so the straight
ut it in a dumpling wrapper. Pinch the dumpling together on the
nd serve warm with a Chinese mustard for dipping and one
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.