Do(ug)h!

Still 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

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