f this filling for each dumpling or wonton wrapper.
lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough
eat.
Prepare dough for Chinese Steamed Buns (see footnote).
br>(Optional step) Make the dumpling wrappers: mix together 1 1
ntil thoroughly combined. Place a dumpling wrapper on a lightly floured
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.
f green pepper into a dumpling wrapper and seal. You may
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
ogether to seal the dumpling.
Turn the dumpling so the straight
ut it in a dumpling wrapper. Pinch the dumpling together on the
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.
uantity of this mixture in dumpling wrappers, and then pinch the
lat and Square You Tiao/Chinese Cruller on the middle of
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 ...
ried other recipes for the dumpling portion, and it just didn
prominent flavour in this recipe, different types of sauces may
br>EGG SLIVERS: Divide this recipe in half using only 2