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Peking Dumplings With Pork And Vegetables

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  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
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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