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Chinese Dumplings & Garlic Dipping Sauce Chinese Style



Chinese Dumplings & Garlic Dipping Sauce Chinese Style

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

Ingredients:
For the dough:
300g plain flour
170ml warm water

For the filling:
4 celery sticks
250g minced pork
Quarter cabbage
3 spring onions
1cm ginger root
2 Tbsp soy sauce
½ Tsp ground red pepper
½ Tsp salt

For the dipping sauce:
1 Tsp sesame oil
2 Tbsp soy sauce
1 clove garlic
1 Tsp vinegar

METHOD:
1. Combine the flour & water in mixing bowl
2. Knead into smooth dough
3. Cover the bowl and keep in a warm place for an hour to rest
4. Place the minced pork in a mixing bowl
5. Add the salt
6. Add the soy sauce
7. Add the ground red pepper
8. Chop the ginger finely
9. Chop the spring onions finely
10. Add both in the mixing bowl
11. Mix all ingredients together
12. Add 2 Tbsp of oil
13. Continue to mix
14. Cut the celery thinly
15. Cut the cabbage thinly
16. Place in a bowl for later
17. Boil 2 litres of water in a pan
18. Place the celery & cabbage into the water
19. Blanch for 1 minute
20. Remove & drain
21. Run under cold water then drain
22. Chop finely using a food processor
23. Remove & place in a bowl
24. Squeeze out excess water
25. Add into the meat mixture
26. Mix all ingredients together
27. Finely chop the garlic
28. Add the garlic to the soy sauce
29. Add the vinegar
30. Then add the sesame oil
31. Mix to form the dipping sauce
32. Take half of the dough out of the bowl onto work surface, leave the rest covered
33. Dust the surface with plain flour
34. Roll into a long sausage shape
35. Divide into small sections & dust
36. Roll with your hand to form a round shaped
37. Roll it to about 1mm in thickness
38. Roll 5 to 8 at a time to avoid the wraps from drying out
39. Place 1 Tsp of filling in the centre of each wrapper
40. Fold and pinch both sides of the wrapper
41. Make sure the edge is sealed completely
42. Place on a dusted surface leaving a small gap in between each one
43. Boil 2 litres of water in a pan
44. Place the dumplings in the boiling water one at the time and gently stir
45. Boil the dumplings for 15 to 20 minutes
46. Remove from water & drain
47. Now they are ready to eat with the dipping sauce
48. Some of us like the dumplings crispy
49. So, heat 1 tbsp of oil in a frying pan
50. Place the boiled dumplings into the pan
51. Fry on medium heat for 5 to 10 minutes until golden
52. Remove from pan onto a dish
53. Serve with the dipping sauce

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