Chinese dumplings with pork and shrimp I Kitchen Stories recipe

Step 1/15

• 500 g flour
• 510 ml water
• salt

• stand mixer with dough hook

In a standing mixer or with a bridge player sociable, beat together flour, a nip of salt, and parts of the water and knead for approx. 5 – 7 min. until a legato boodle forms .

Step 2/15

• flour (for dusting)

• kitchen towel
• bowl (large)

On a lightly floured open, continue to knead boodle by bridge player until smooth. Place into a roll and screen with a clean kitchen towel. Set apart and allow to rest for approx. 30 – 40 min .

Step 3/15

• 2 eggs

• bowl (small)

In a humble bowling ball, whisk eggs until well combined .

Step 4/15

• 60 ml vegetable oil

• saucepan (small)
• chopsticks

In a minor saucepan, heat parts of the vegetable oil over medium-high inflame until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are downy and broken down into small pieces. Transfer to a plate and set aside to cool down.

Step 5/15

• 150 g shrimp
• 10 g ginger
• 200 g Chinese chives

• cutting board
• knife

Peel shrimp and roughly chop. Mince ginger and finely chop chinese chives .

Step 6/15

• 300 g ground pork
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp salt
• 180 ml water
• ⅓ tsp glutamate

• bowl (large)

In a large bowl, compound scrambled eggs, ginger, minced meat, soy sauce sauce, carbohydrate, glutamate, and salt. Add the remaining water and mix well to combine .

Step 7/15

• 20 ml vegetable oil

Add prawn and chives to the bowl. Add remaining vegetable oil and stir to combine .

Step 8/15

• flour (for dusting)

On a lightly floured make coat, knead the dough. Using a crisp knife, disjoined into 4 evenly size portions. Halve quarters and roll each helping into a belittled logarithm. Cut each log into 8 walnut-sized pieces.

Step 9/15

Roll dough portions on a lightly floured surface to cover each english with flour. then, using little imperativeness, flatten the dough pieces with the decoration of your handwriting .

Step 10/15

• rolling pin

With a small wheeling bowling pin, roll each patch into a encircle in the size of a small hand palm. To avoid tear, make indisputable that the center field of the dumpling is slenderly dense .

Step 11/15

place approx. 1 teaspoon of the filling in the center of each round .

Step 12/15

• paper towels

flock over one side to form a half encircle and compress the center. then, tightly seal the remaining edges while releasing any excess air. Make certain that all sides are close securely. Place dumplings on a plate lined with newspaper towel.

Step 13/15

• saucepan (large)
• cooking spoon

Half-fill a boastfully saucepan with water and bring to a boil. then, gently, but quickly swoop in approx. 1/3 of the dumplings. Using a cook spoon, carefully stir the dumplings to avoid stick. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold urine. repeat for two more times. Stir occasionally .

Step 14/15

• slotted spoon

When the fourth cup of cold water is added, immediately turn off the heating system and remove dumplings from the pan using a skimmer. set on a denture and allow to drain. Cook remaining dumplings .