Chiaotzu (Stuffed Dumplings)
|Pork/Beef||12 Ounce (360 gram)|
|Bamboo shoots||2 Ounce (60 gram)|
|For seasoning sauce|
|Soy sauce||2 Teaspoon|
|Sesame oil||3 Tablespoon|
|Chopped ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Black pepper||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Green cabbage||8 Ounce (250 gram)|
|Flour||1 Pound (450 gram)|
|Warm water||1⁄2 Pint (300 milliliter)|
|Flour||1 Tablespoon (for kneading)|
Flour for kneading Mince the meat and bamboo shoots and mix with the seasoning, sauce.
Mince the cabbage, sprinkle with salt and leave to stand for 2 minutes.
Then squeeze out all the liquid and add the cabbage to the meat mixture.
Place the flour in a bowl, make a well in the centre and add the water.
Work in the water until it is elastic and smooth, then leave the dough to rest for 10 minutes.
Roll into a cylinder and cut into 50 slices.
Then roll each piece into a 6-5-cm (2 1/2-in) circle, with the dough thinner at the edges.
Place 1 small spoonful of the filling in the centre of each circle and close in a half-moon shape.
Damp the edge and seal firmly.
Either steam on a damp cloth in a steamer for 8 minutes, arranging the chiaotzu so they do not touch, or boil for 5 minutes in boiling water.
Eat with a dipping sauce of red vinegar, sesame oil, soy sauce and garlic to taste.