shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt
eat; add half of the dumplings and fry for 2 minutes
Just before serving, add the dumplings, cook for 3 minutes, stir
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.
o medium heat. Place the dumplings on the frying pan and
o cook:
Steam the dumplings for 12 minutes.
You
ndividual bowls/saucers.
Dip dumplings into sauce just before you
Boil cabbage for 1 minute, drain and chop.
Mix beef with remaining ingredients and stir in cabbage.
Stir water into flour, knead and shape into a ball.
Roll dough into a sausage shape. Tear off bits of dough and shape each into a ball.
Roll each with a rolling pin until you have a circle.
Place 2 teaspoons filling in center of each and fold circle in half.
Score edges.
Drop one-by-one into boiling water and boil for 1 minute, then drain. Serve warm with soy sauce or other Chinese sauces.
Wash apples.
Cover with water and let soak overnight or for a number of hours.
In the morning, cover ham with cold water and boil for 3 hours.
Add apples and water in which they have been soaked and continue to boil for another hour.
Add brown sugar. Prepare dumplings.
Drop by spoonfuls into the hot liquid with ham and apples.
Cover kettle tight and cook dumplings for 18 minutes. Serve piping hot on large platter.
Yield:
8 to 10.
Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
Add carrots.
Cover and simmer 45 minutes or until meat is tender.
Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
Add mixed vegetables. Top with dumplings.
Cover tightly and steam 25 minutes.
ender.
Stir the Tiny Dumplings into the simmering soup and
asserole consistency.
Add the dumplings and then serve with applesauce
lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough
eat.
Prepare dough for Chinese Steamed Buns (see footnote).
old water.
Place the dumplings on a cookie sheet lined
eason the broth. Once the dumplings are added, the flavors will
ixed.
To form the dumplings, rest a wrapper in the
o the person wrapping the dumplings. Or just buy the pre
way while we make the dumplings. Take 1 1/2 carrots
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.