Stuff Dumplings
Ingredients
Dumpling wraps
2 cups MaidaHot Water for Kneading
Stuffing
250 gms Minced Meat½ 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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