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They require an extra step than their Pork and Chives cousin check out that post and see how sweet J looks when she was a little younger.
Here, the Wong Bok Chinese Cabbage needs to be sliced, blanched in hot water and drained. Once cooled, I squeeze any water out of them. They are the perfect partner to beautiful pork mince, as their flavour is more neutral than chives. J and I enjoy this time together, wrapping the little parcels.
Below are photos with her showing you how the pleating is done.
They are perfect for freezing on a tray, dusted with a bit of flour ; boiling, steaming and pan frying. I have included two cooking methods in the recipe below. Now, time to roll up your sleeves and get ready to wrap!
Pork and Chinese Cabbage filling 1kg lean pork mince 1 large Chinese Cabbage Wong Bok 1 egg 2 tbsp chicken stock powder 2 tbsp sugar 4 tbsp shao xhing wine or sherry 1 tbsp fish sauce 2 tbsp dark soy sauce 3 tbsp corn flour 1 tbsp sesame oil Wraps 2 packet of dumpling wrappers pcsthese can be round or square shape.
Another post coming soon with a recipe for the wrappers. Small bowl of water, for sealing Extra flour, for dusting Directions Mix all of the filling ingredients together and let it marinate for 20 minutes. In the mean time, take the dumpling wrappers out of the fridge and let it return to room temperature before starting to make the dumpling.
They are more pliable i.
Take a little spoonful of filling and place it in the middle of the wrapper. Dip your finger into the bowl of water and wet the edge of the wrapper. Fold the wrapper over the filling, forming a moon shape. Hold the dumpling in your left hand, like holding a taco.
With your right index and middle fingers, flex the dough towards the left to form one pleat. Press the dough down together against your left thumb, which is just supporting the other side of the dumpling.
Fill half of a large pot or saucepan with water and bring it to a boil. Add 1 tsp salt to the water and add the dumplings in, be careful not to over crowd the pot.
When the water returns to a boil, pour in half a cup of cold water and wait for it to return to a boil. At this point, you add a second half cup of cold water. This is repeated until you have added water three times in total and the water has returned to a full boil.
The dumplings are ready!
For pan fried dumplings: When the pan is hot, place dumplings in, flat bottoms down, in a circular pattern. Cook on medium high for minutes till the bottom is nicely crisp. Pour in hot water that goes to to a third of the height of the dumplings.
Cover with lid and let it cook for minutes in medium heat.Buddhism contribution to global responsibility essay theological reflection essay thesis unsleeping city federico garcia lorca analysis essay essay on making a difficult decision quotes essay on eco friendly nature alejandro roces essays on abortion weakness articles of confederation essays, jamb result analysis essay essay on federalism in the united states.
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Try these exercises to stay . A blog about my kitchen adventures, photography, family and experiences.