Make the dough using flour, yeast and water. Let it rise for about an hour. Then, roll it to form a long sausage and cut into smaller balls. Roll each ball with a rolling pin to form the casings.
There are many different kinds of fillings that Chinese people use to make dumpling. Pork, beef, chicken or simply vegetables. One example of a recipe can be found here. Yang prepared two kinds of fillings for our dumpling party. One with pork, water chestnut, ginger and garlic. The other with pork and corn. We also learned two ways to cook the dumplings - boil and fry. The picture on the right is an example of another delicious filling, made by our friend Nico (on a different dumpling-making occation).
Not too much, otherwise it will be difficult to close the dumpling completely and it will open up while cooking.
Westerners usually like fried dumplings better than boiled. Yang.
- After adding the dumplings to a pot of boiling water, wait for the water to boil again.
- Then, add 1 or 2 cups of water (room temperature).
- Wait for it to boil again, and add water again. After the water boils for the third time, the dumplings should be ready.
Remove the dumplings with a slotted spoon and transfer them onto a serving plate.
Remove the dumplings and transfer them onto a serving plate.