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Healthy And Tasty Chinese Dumplings Recipe

2017/05/23

Preparing superlative dumplings unquestionably requires a lot of effort, patience and nimble hands. On biting into the tender skins of these dumplings you’ll be floored by the juicy, delicious filling.


Chinese Dumplings Recipe

Ensure using the thin-skinned, nearly diaphanous wrappers which are the simplest for pleating around with the filling and don’t rip easily.




Preparation Time: 30 Minutes

Cooking Time: 10-15 Minutes

Total Time: 40-45 Minutes

Serves: 8-10
Ingredients

Chinese cabbage, cut into smallish pieces (150 grams)

Pork, raw finely chopped (300 grams)

Chinese soy sauce, light form (two tablespoonfuls)

Salt (half teaspoon)

Chinese rice wine/dry wine (two teaspoonfuls)

Spring onion stalks, finely diced (two)

Light sesame seed oil (two teaspoons)

Freshly cracked black peppercorns (one-eighth teaspoon)

Garlic, minced (two pods)

Ginger, finely chopped (a teaspoonful)

Chinese dumpling skins, readymade (around 50)

Vegetable oil, for pan-frying or deep-frying


Ingredients For Dip

Red wine vinegar or rice wine vinegar (two tablespoonfuls)

Hot chili oil (half teaspoon)

Soy sauce (four tablespoonfuls)


Procedure

The crunchy whole leaves of Celery or Chinese cabbage are diced into small sized pieces. They are then placed in a big bowl and the salt mixed into it. The vessel is placed aside for around fifteen minutes to give the cabbage some time to shed moisture.

Subsequently, the diced cabbage is placed in a fine-grid mesh strainer placed over the kitchen sink for draining off the surplus liquid. The cabbage is then manually compressed or squeezed in between the palms of one’s hands or placed in a kitchen cloth and wrung out for extracting additional moisture.

The cabbage is then placed in a large-sized hollow container and combined along with raw finely chopped pork, Chinese light soy sauce, finely diced spring onions, freshly cracked black peppercorns, garlic, ginger, Chinese rice wine or dry wine and sesame seed oil. The contents are mixed together with a fork and lightly mashed till properly coalesced. This constitutes our delectable filling for our savoury Chinese dumplings.



We now proceed with the fine art of forming the delicate dumplings. Begin by resting the dumpling skin on your palm and gently placing a heaped teaspoonful of the prepared filling in the middle. After wetting a fingertip it is moved all over the corners of the dumpling skin for preparing a good sealant. The skin is then gently folded over itself, though taking care that the corners aren’t making contact with one another.

Beginning at one corner the fingers are used for making a smallish crease on the end of the skin closest to you. The crease is then pressed into the other side and pinched together securely. Continue to crimp the edge of the dumpling skins for forming sealed and plump pouches of sheer goodness. Continue to pleat around the filling with the other wrappers in the similar manner.


A large-sized stockpot filled with water is placed over a stove and brought to boiling point. Some of the dumplings are gently dropped into the vessel and stirred around once to prevent them from sticking to each other. Once the water re-boils then 240 milliliters of cool water is added. No sooner has the water begun boiling then 720 milliliters of cool water is poured into the pot.

When the water starts boiling it is time to strain out the dumplings which have cooked through by now. This step is redone for the entire batch of dumplings. If you prefer pan-fried dumplings then they can be cooked in a greased non-stick pan till they turn light brownish in colour. Dumplings taste amazing when they are piping hot and served with a good dip.

Photo Credit : Momelo.wordpress.com/2009/02/23/chinese-dumplings-recipe/






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