Post by Deleted on Jan 17, 2015 3:30:05 GMT -6
@marlingrace, OK My Friend,,,, actually in Northern China where I'm from there a winter food.
Here we called them Chinese Dumplings.
I like mine steamed or boiled, my husband will only eat his fried.
Here is a recipe for you and a Large Plate Just For You in Duffy's Tavern,,,,, just for you! fc/chin
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried or steamed or boiled it depends how you like yours served to you and then served with a spicy dipping sauce.
2 pound ground pork.
1/2 medium head cabbage, finely chopped.
1 green onion, finely chopped.
2 slices fresh ginger root, finely chopped.
2 water chestnuts, drained and finely chopped.
1 teaspoon salt.
1/2 teaspoon white sugar.
Add ingredients to 1 (14 ounce) package wonton wrappers
using a tea spoon, Pinch the edges to gather tightly.
Now to fry use.
1 teaspoon sesame oil.
5 tablespoons vegetable oil.
3/4 cup water.
Now the dipping sauce is made with the following ingredients.
1 tablespoon chili oil.
1 tablespoon soy sauce.
1 teaspoon rice vinegar.
Like this, Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator until firm or overnight.
Place a teaspoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers or Dumplings from heat.
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Take you plate to Duffy's and enjoy,,,,, you want some music? Traditional Northern Chinese Music?
Here we called them Chinese Dumplings.
I like mine steamed or boiled, my husband will only eat his fried.
Here is a recipe for you and a Large Plate Just For You in Duffy's Tavern,,,,, just for you! fc/chin
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried or steamed or boiled it depends how you like yours served to you and then served with a spicy dipping sauce.
2 pound ground pork.
1/2 medium head cabbage, finely chopped.
1 green onion, finely chopped.
2 slices fresh ginger root, finely chopped.
2 water chestnuts, drained and finely chopped.
1 teaspoon salt.
1/2 teaspoon white sugar.
Add ingredients to 1 (14 ounce) package wonton wrappers
using a tea spoon, Pinch the edges to gather tightly.
Now to fry use.
1 teaspoon sesame oil.
5 tablespoons vegetable oil.
3/4 cup water.
Now the dipping sauce is made with the following ingredients.
1 tablespoon chili oil.
1 tablespoon soy sauce.
1 teaspoon rice vinegar.
Like this, Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator until firm or overnight.
Place a teaspoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers or Dumplings from heat.
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Take you plate to Duffy's and enjoy,,,,, you want some music? Traditional Northern Chinese Music?