Chinese Dumpling

Peeps ~ busy with your work, appointment, assignments, or date?

When is the last visit to your beloved parent and siblings?

How long period you never have a proper dinner with your family?  Miss your parent home-made dishes?

It is time to “balik kampong”!! Or you can organize a gathering with your love one!! Let's made something that could let everyone feel warm and happiness.

What is that? Home-made Dumpling !!

Chinese dumplings or “Jiaozi”, with meat and vegetable fillings, is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese are Masters in the Art of Making Dumplings.

The history of “jiaozi” dates back to ancient times, some 500-600 years ago. As the Spring Festival marks the start of a New Year, people choose to eat “jiaozi” to connote their wishes for good fortune in the New Year. Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. The members of family will get together to make dumplings during the New Year's Eve.

There is no set rule as to what makes dumping fillings. They can be anything from vegetables, meat to seafood. Whatever the fillings, the wrapping skill needs to be exquisite to make “jiaozi” look attractive.

Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables.

There is really easy to "produce" a bowl of dumplings ... ...

It is only take 35 minutes ... ...

First of all, spend 10 minutes to preparing all the ingredients:

- garlic, onion, carrot, spring onion, coriander (fresh, chopped fine)

- cabbage (300grams)

- 1 maggie "ikan bilis"/chicken paste cube.

- a medium size pot, boiling the water (1.5 L) while     wrapping the dumpling

- the filling you can choose either chicken, pork, beef or seafood like prawn ( 800 grams )

- 1 pack of dumpling skin (30 pieces)

- 2 packs of Enoki

- small bowl with water for dipping
        

The progress ... ...  

          
 The soup

• Fried the garlic until golden color.
• Add the maggie paste cube into 1.5 L water.
•  Add the cabbage into the soup and add little bit more salt and pepper. 

 The filling

• Mix garlic, onion, carrot, spring onion, coriander with the meat.
• Add in some salt, corn flour and sasame oil to make the filling become sticky.

The dumpling

 

Step 1 : Place the meat at only one side

Step 2 : Fold the dumpling skin

Step 3 : Dip some water at the corner of dumpling skin. (To make it stick more firmly)

Step 4, 5, 6 : Cook the dumpling with another pot of boiled water (medium-well)

Step 7 : Prepare a small frying pan. (If you wanted to have some fried dumpling)

Step 8 : Fried the dumpling both side untill well done.

Step 9 : Add in Enoki into the soup while fried the dumpling.

(To serve the best chewable Enoki, the best timing is not more than 3 minutes) 

Before eating, you need to prepare some small dishes to contain the mixture of soy sauce, vinegar, and sesame oil or

pepper oil to your own taste.

DONE!!

by: Emily, Liew Heng Wei @ ifunblock