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How to Make Chinese Boiled Dumplings in Hot Sauce Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
50 wanton wrappers, fresh
7 oz lean pork, ground
1 egg, lightly beaten
1.5 tsp very finely chopped ginger
2 tbsp Chinese rice wine
1 tsp salt
1/4 tsp ground white pepper
Sauce:
1 tsp finely chopped garlic
4 tbsp black soy sauce
1/2 tsp sugar
1/2 tsp ground cinnamon
4 tbsp chili oil
1 tbsp finely sliced spring onion
Directions:
Most wonton wrappers are about 3-4-inch square. Cut around the wrapper to form circles.
Combine pork, egg, ginger, rice win, salt and pepper. Put a heaped teaspoonful of this in the center of a wrapper. Use your fingertip to smear a little water around the edge of the circle, then fold across to make a semicircle, pressing firmly to enclose the filling.
When all the dumplings are ready, drop in rapidly boiling water and simmer for 2-3 minutes. Drain.
Take 4 bowls and prepare the sauce separately for each portion. Put 1/4 tsp garlic, 1 tbsp black soy sauce, a pinch of sugar and a pinch of cinnamon in the bottom of each bowl.
Divide the boiled dumplings among the 4 bowls and pour 1 tbsp chili oil over each serving. Garnish with a little spring onion. Stir before eating.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
50 wanton wrappers, fresh
7 oz lean pork, ground
1 egg, lightly beaten
1.5 tsp very finely chopped ginger
2 tbsp Chinese rice wine
1 tsp salt
1/4 tsp ground white pepper
Sauce:
1 tsp finely chopped garlic
4 tbsp black soy sauce
1/2 tsp sugar
1/2 tsp ground cinnamon
4 tbsp chili oil
1 tbsp finely sliced spring onion
Directions:
Most wonton wrappers are about 3-4-inch square. Cut around the wrapper to form circles.
Combine pork, egg, ginger, rice win, salt and pepper. Put a heaped teaspoonful of this in the center of a wrapper. Use your fingertip to smear a little water around the edge of the circle, then fold across to make a semicircle, pressing firmly to enclose the filling.
When all the dumplings are ready, drop in rapidly boiling water and simmer for 2-3 minutes. Drain.
Take 4 bowls and prepare the sauce separately for each portion. Put 1/4 tsp garlic, 1 tbsp black soy sauce, a pinch of sugar and a pinch of cinnamon in the bottom of each bowl.
Divide the boiled dumplings among the 4 bowls and pour 1 tbsp chili oil over each serving. Garnish with a little spring onion. Stir before eating.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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