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Mix the flour
with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth
and let stand for 30 minutes.
To prepare the
filling, mix the pork or mutton with 7 oz (200 ml) of water and
the salt. Stir in one direction until it becomes a paste. Add the
scallions and blend well. divide filling into 100 portions.
Divide the
dough into 4 portions and roll into long rolls. Cut each into 25
pieces. Flatten each piece and roll into 2 inches (5 cm) circles.
Place 1 portion of filling in the center of each wrapper and fold
the dough over it, making a bonnet-shaped pouch. Pinch the edges
together to seal the dumpling. Repeat until all the dough and filling
are used.
Bring 8 cups
(2 litres) of water to a boil over high heat, Add half the dumplings.
Stir them around gently with a ladel, and let the water return to
a boil. Add enough cold water to stop the boiling, then bring back
to a boil. When the water boils again, add more cold water and bring
to a boil a third time. The dumplings will be done when they float
to the surface. Remove, drain well, and serve.
| Source: "
Real & Healthy Chinese Cooking"
-
Nicholas Zhou's cookbook
with
500+ low carb and low fat recipes with 170+ colorful pictures.
Based on a master chef's 40 years of cooking practice and 4
years of writing and research, it has helped 12,800 people worldwide
improve their health. |
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