Peking Dumplings With Pork And Vegetables
|Shui jiao wrappers||30 (1 Packet)|
|Chinese cabbage||2⁄3 Pound|
|Ground pork||1 Pound|
|Scallion stalk||2 , chopped|
|Ginger||1 Tablespoon, chopped fine|
|Dark soy sauce||3 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Sesame oil||2 Tablespoon|
|Chicken broth||2 Tablespoon|
Thaw the shui jiao wrappers.
Then open the package and cover the wrappers with wet towels for about 15 minutes before use.
Wash the Chinese cabbage; chop it into fine pieces.
Sprinkle a little salt on the chopped cabbage, wait a few minutes, then squeeze dry.
Mix the ground pork, scallions, ginger, soy sauce, wine, salt, sesame oil, and chicken broth in a bowl thoroughly, then add the chopped cabbage.
Mix to make the filling.
Place about 1 Tbs filling in center of shui jiao wrapper.
Put some water around the edge and fold and pleat to make a dumpling.
Press with finger again to make sure it is tightly sealed.
Boil about 8 cups of water in a deep pot.
Drop dumplings one by one into the boiling water.
Stir to make sure they do not stick to the bottom.
Cook for about 1/2 minute or until the water boils again.
Add 2/3 cup cold water to the pot, cover, and let it come to a boil again.
Then add another 2/3 cup cold water; when it boils again, add 2/3 cup of cold water for the third time.
When the water boils again, the dumplings are ready.
Remove the dumplings with the wired sieve to a plate.