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*Ingredients****************
shredded beef – 300g
Cabbage – 150g
Some Ginger spread and chopped green onion
Dumpling skin – 250g
*seasonings************
salt and sugar to taste
Chicken stock - 100ml.
pepper and sesame oil- 1/2 teaspoon.
Cooking wine – 1 table spoon
Potato starch – 1 table spoon
*method***************
1. chop cabbage as finely as possible。
2. add seasonings with shredded beef and stir the mix evenly clockwise for 2 minutes then add in chopped cabbage, ginger spread, chopped green onion and mix them evenly (these are the filling)。
3. on every dumpling skin, add about 1 table spoon’s filling and wrap them tightly.
4. Heat the pan and add 1 tablespoon of cooking oil, line the wrapped dumpling in pan so that the bottom of each dumpling touches the pan. Add 100ml of water in pan and cover the pan with lid and turn the heat to mild. Cook until water dried up and the bottom of the dumpling turns golden. Repeat the same step for all dumplings if the pan cannot fit them all.
*tips**********.
You can use shredded pork for fillings instead of beef depending on personal favour.
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