Chinese Dumplings-Recipe Brought To us by Genne Liu
ingredients
- 4 cups flour
- 1 1/4 cup water (warm)
- 1/2 pound ground pork
- 1/2 pound shrimp (shelled, deveined and coarsely chopped)
- 2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
- 2 green onions (finely sliced)
- 2 tablespoons bamboo shoot (finely diced)
- 2 tablespoons ginger (finely diced)
- 1 tablespoon garlic (finely diced)
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
directions
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Mix the flour and water in a food processor until incorporates.
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Knead the dough on a floured surface until smooth.
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Cover the dough with a damp cloth while you let it rest for 30 minutes.
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Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
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Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2-inch diameter.
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Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
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Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.
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For fried:
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Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
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Carefully add 1/2 cup of water, cover, and steam until the water has disappeared, about 3-5 minutes.
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Uncover had cook for another 2 minutes over medium-low heat.
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For steamed:
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Place the dumplings on the well-greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.
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For boiled:
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Boil the dumplings until they float to the surface, about 3-5 minutes.
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