f this filling for each dumpling or wonton wrapper.
br>(Optional step) Make the dumpling wrappers: mix together 1 1
ntil thoroughly combined. Place a dumpling wrapper on a lightly floured
've tried other recipes for the dumpling portion, and it just
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.
f green pepper into a dumpling wrapper and seal. You may
ogether to seal the dumpling.
Turn the dumpling so the straight
ut it in a dumpling wrapper. Pinch the dumpling together on the
uantity of this mixture in dumpling wrappers, and then pinch the
Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
Optional- Cook the ...
EMAINING INGREDIENTS.
Mix all dumpling ingredients in a bowl.
erve hot. If using sweet dumpling squash, each half will serve
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.
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.
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
Heat a wok or large nonstick frying pan over high heat. Add Chinese sausage and stir-fry for 1 min. Remove from pan and set aside.
Reduce heat to medium. Add oil to pan and stir-fry garlic, chili and pork for 1 min. Add shrimp and stir-fry for 2 mins, until opaque. Add soy sauce, oyster sauce, bean sprouts and 2 tbsp water. Stir-fry for 1 min.
Add drained noodles and Chinese sausage and stir-fry for 2-3 mins, to heat through. Serve sprinkled with cilantro leaves.
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.