Vegetable and meat dumpling
February 11, 2007
Ingredients
- 600g. shiu kau wrappings (available at most chinese supermarkets)
- Filling
- 300g. leg cut
- 400g. Chinese cabbage (or yellow chives)
- 1 Tbsp. each of chopped spring onion and mince ginger
Seasonings
- Dash of light soya sauce
- oil
- sesame oil
Method
1 Wash pork and mince. Place in bowl, add seasoning and minced ginger and spring onion. Mix well and stir until sticky.
2 Wash Chinese cabbage and chop finely. Add salt and leave for a little while. Using a towel, squeeze out all moisture and mix with pork.
3 Place a little filling on each wrapping, fold halfway and squeeze to seal.
4 Place all dumplings in a pan of boiling water (or stock). When the water returns to the boil, stir gently with ladle.
5 When the water comes to a rapid boil, cover with lid and after a few minutes, add a cup of cold water. When all the dumplings float to the top, they are cooked and ready to be served.
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