Stuff Dumplings

Ingredients

Dumpling wraps

2 cups Maida
Hot Water for Kneading

Stuffing

250 gms Minced Meat
½ cup Chopped Green Onion
½ tblsp Minced Ginger
1 tblsp Minced Garlic
1 tblsp Soy Sauce
½ tblsp Vinegar
Salt and Crushed Pepper to Taste

Method

In a large bowl knead the flour with hot water until it’s moist and springy. The consistency of the dough should be such that when you poke your finger in the dough it should bounce back like a soft pillow.
Cover the dough in plastic wrap, and refrigerate for about 30 minutes. After the dough has rested, bring it back on the rolling board and knead it to remove complete air from it.

Make small balls of the dough and roll flat thin puri size wraps, dusting some flour. Line up these wraps in a tray on a butter paper and keep it in the fridge until you make its stuffing.
In a large mixing bowl adding all the stuffing ingredients and mix well. Bring out the wraps sheets. Brush your hand with little oil and place a wrap in your palm. Take small scoop of filling and place it in the centre of the wrap.

Fold the wrap edges like you would fold a sari pleats and seal it. Line up in a steamer cooker or a wooden chinese steamer and steam it for about 10 to 15 minutes. You can also fry it until golden crispy brown. Enjoy with various of chinese sauce as you like!

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