Do(ug)h!
March 15th, 2004Still not quite getting the Chinese Dumplings right. Last time I ended up making the dough too thick around the pork and it didn’t cook through properly. Next time I’m going to try a different dough recipe that doesn’t use oil or egg. Found this one at a different site:
Jiaozi dough
- 3 cups flour
- up to 1 1/4 cups cold water
- 1/4 teaspoon salt
Filling
- 300 grams fresh Chinese (Napa) cabbage
- 1/2 lb ground meat (pork or beef)
- 1 teaspoon salt
- 1 TB soy sauce
- 1/4 tsp fresh ground white pepper, or to taste
- 1/2 green onion, minced
- 2 slices fresh ginger, minced
- 3 TB sesame oil
