Chinese Recipes - Fried Meat Dumpling

Ingredients

Filling :

• 400 g (14 oz) Chinese cabbage

• 200 g (7 oz) ground pork

• 1/2 stalk green onion

• dash of ginger juice

• 1 teaspoon salt

• 2 tablespoons soy sauce

• 1 tablespoon cooking wine

• 1 tablespoon lard

• 2 tablespoons sesame oil

• dash of monosodium glutamate

Skin:

• 2 cups (200 g, 7 oz) strong flour

• 3/4 cup hot water

• 2 tablespoons oil

• 1 cup hot water

4 servings

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Method:

1. Parboil Chinese cabbage. Drain. Chop and wring out excess water.

2. Add minced green onion, ginger juice and seasoning to ground meat. Mix well. Add chopped Chinese cabbage. Mix well.

3. Add hot water to flour stirring with chopsticks. Knead dough till smooth. Cover with wet cloth and set aside for 30 minutes.

4. Flour board. Form dough into 4 cm (2 inch) round strips. Cut into 4 cm (2 inch) pieces to make about 30 pieces.

5. Flatten each piece with palm of hand. Make 10 cm (4 inch) diameter skin by rolling stick with right hand, while turning dough with left hand.

6. Place 1 tablespoon filling on each skin. Fold skin leaving more on one side for making gathers. Press corners firmly. Form gathers on one side and press to flat side firmly.

7. Add 1/2 tablespoon oil to thick pan. Arrange dumplings in rows and fry till light brown. Add hot water to 1/3 height of dumplings. Cover and steam over medium heat till water evaporates.

Variation: Boiled meat dumpling may be made from same ingredients. Follow directions 1 through 13. Add dumplings one by one into boiling water. Bring to boil, add cold water, bring to boil again. Place carefully on serving platter and serve separately with soy sauce and vinegar.