Recipe for Chinese dumplings
Stuffing: Chop ingredients as fine as possible; squeeze water out if
1) Cooked spinach; eggs, beaten with cornflour, water and salt; ground
pork; salt, pepper, sesame oil.
2) Ground pork; Chinese cabbage; scallions; ginger; garlic; celery; pinch
of Chinese five spices powder (star aniseed, pepper, fennel seed, cinnamon,
3) Mix whatever you like, e.g. shrimps, chives, scallions, bamboo shoot,
dried mushrooms, bok choi cabbage, Chinese radish.
Dough: put flour in mixing bowl, add salt as needed; drizzle cold water
slowly, stir; knead to make soft dough; set aside for 20 min.; gradually
pull and knead dough to make long thick rope, roll out to make it even;
make small balls; push these flat; roll out into circles with rolling pin
(about 10 cm diameter); put spoonful of stuffing in centre; fold over and
press edges tightly together; try to make same sizes and shapes.
Cooking: put in large pan of boiling water for 5-10 minutes.
Dips: soy sauce, vinegar, sesame oil, mashed garlic, mixture of hot chilli
paste, chilli oil and garlic.
Yvonne de Hilster