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What‘s the Top 10 Beijing Foods - No 1. Beijing Roast Duck

Foodsuperman Published the article • 0 comments • 59 views • 2019-01-28 17:58 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No ​1. Beijing Roast Duck

zzz10.jpg

Beijing roast duck or Peking Duck (北京烤鸭 běijīng kǎoyā /bay-jing kaow-yaa/) is the epitome of Beijing cuisine and and the dish you must try when you visit Beijing. The dish is mostly esteemed for the thin, crispy skin, with authentic versions of the dish serving mostly skin and little meat. 
Whilst sauces and accompaniments will vary between restaurants (the most common being scallion and cucumber) it is difficult to go wrong with roast duck in Beijing. A lot of restaurants will carve the duck beside your table. 
If you eat at one of Beijing’s more famous duck restaurants it will also be accompanied by a short demonstration on the correct way to assemble a Peking Duck wrap using chopsticks. Whilst this may take some time to master, rest assured that the wraps don't need to be well constructed to be delicious.
A local trick, that comes highly recommended, is to dip the crispiest pieces of skin in sugar before eating.

What‘s the Top 10 Beijing Foods - No 2. Jiaozi — Chinese Dumplings

Foodsuperman Published the article • 0 comments • 60 views • 2019-01-28 17:55 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
No ​2. Jiaozi — Chinese Dumplings
zzz15.jpg

There is a lot of myth and mystery surrounding the history of Jiaozi (饺子 jiǎozi /jyaow-dzuh/) and the dish has long been a part of Chinese folk tradition. Whilst they are popular throughout Asia, a plate of Jiaozi with a soy sauce, vinegar and chilli dip is synonymous with Northern Chinese cuisine.
Traditional recipes contain minced pork, ginger and leek, however you can find restaurants that offer all types of different meat and vegetable fillings.
Jiaozi is another dish that can be found anywhere across Beijing and whilst there are a number of better-known dumpling restaurants and chains, some of the tastiest dumplings (and most interesting experiences) can be found in smaller, less conspicuous family eateries where dumplings are the only thing on the menu. At these restaurants you can often sit and watch the next batch of dumplings being rolled and filled as you eat.

What‘s the Top 10 Beijing Foods - No 3. Jing Jiang Rou Si — Shredded Pork in Beijing Sauce

Foodsuperman Published the article • 0 comments • 73 views • 2019-01-28 17:44 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
No ​3. Jing Jiang Rou Si — Shredded Pork in Beijing Sauce
zzz8.jpg

Jingjiang rousi (京酱肉丝 jīng jiàng ròu sī /jing-jyang roh-srr/) is another dish incredibly popular with local 'Beijingers' and and unlike many of the cities other popular dishes, it originated in the capital. It's popularity may stem from its simplicity; sliced pork cooked in a sweet bean sauce served with soya bean wraps.
Although it doesn't look like the most appealing meal, once you have tried the first wrap you will understand why it is so widely enjoyed. Jingjiang rousi is a necessary component of any authentic Beijing dining experience.

What‘s the Top 10 Beijing Foods - No.5 Mongolian Hotpot​

Foodsuperman Published the article • 0 comments • 56 views • 2019-01-28 17:39 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No.5 Mongolian Hotpot​
zzz6.jpg

Mongolian hotpot (蒙古火锅 Ménggǔ huǒguō /mnng-goo hwor-gwor/), a dish that’s history dates back over 1,000 years, is as much about the enjoyment of the cooking as it is the taste. 
At traditional hotpot restaurants diners will sit around a large pot of boiling soup, in which they cook their own food. Whilst Mongolian hotpot usually involves a large amount of lamb, any number of meats, vegetables and breads are available. These are sliced thin to ensure they cook quickly and evenly.
This northern-Chinese style of hotpot uses a soup which is less spicy and generally less flavored than its southern counterparts; with more emphasis being placed on the ingredients that are cooked rather than what they are cooked in.

What‘s is your question?

Reply

Foodsuperman Post a question • 1 person concerned • 0 replies • 55 views • 2019-01-28 17:29 • 来自相关话题

What‘s the Top 10 Beijing Foods - No 7. Dry Wok Potato Wedges

Foodsuperman Published the article • 0 comments • 54 views • 2019-01-28 17:28 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No ​7. Dry Wok Potato Wedges
zzz4.jpg

The literal translation of this dish ‘dry wok potato wedges’ (干锅土豆片 gàn gōu tǔdòu piàn /gan goh too-doh pyen/) offers diners a fairly accurate idea of what to expect. 
Slices of potato, crispy pork and chillies simmer in an iron pot sat atop an open flame. As you are working your way through the meat and potatoes, the bed of sliced onions that is hidden underneath slowly caramelizes in oil, leaving you with a delicious snack to finish your meal on.
It is a dish best enjoyed during the colder months but is popular with locals all year round.
Restaurant recommendation: Any of the rows of restaurants along Ghost Street will serve this dish. It is best enjoyed as part of a larger meal so it is recommended that you choose a restaurant along this street that serves other dishes you are interested in.
Address: Ghost Street (Dongzhimen Nei Dajie, Chaoyang District) 簋街 (东直门内大街)
 

What‘s the Top 10 Beijing Foods - No.8 Tudou Si — Shredded Potato

Foodsuperman Published the article • 0 comments • 58 views • 2019-01-28 17:25 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
8. Tudou Si — Shredded Potato
zzz3.jpg

This dish (土豆丝 tǔdòu sī /too-doh srr/) is another for potato lovers. Thinly shredded potatoes are stir-fried with green peppers and seasoning, and can be served hot or cold. Don't be fooled by the plain look of the potatoes as they are coated in a sweet gloss which give the dish its flavor.  
Walk down a Beijing street at lunch time you will likely see more than one local adding tudou si to their lunch time bowl of meat and rice. It is a great accompaniment to most meat dishes but equally nice alone as a lunch time snack.

What‘s the Top 10 Beijing Foods - No.10 Tuckahoe Pie

Foodsuperman Published the article • 0 comments • 50 views • 2019-01-28 17:19 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
10. Tuckahoe Pie
zzz1.jpg

Tuckahoe pie (茯苓夹饼 fúlíng jiābǐng /foo-ling jyaa-bing/) is a traditional paper-thin snack in the shape of a full moon, popular in Beijing. It consists of a basic pancake wrapped in sugar, honey and an assortment of nuts.
According to a legend, tuckahoe pie originated in the South Song Dynasty (1127–1279), and the preparation method and the required equipment are well documented. The herb tuckahoe has many medical effects, and therefore it is popular with Chinese people, especially women and the elderly.
Recommendation: Multiple food stalls and shops can be found along Wangfujing Snack Street (王府井小吃街) selling this snack and many other Beijing snack streets. See Related Reading.

How to Make Chinese Dumplings

Foodadmin Published the article • 0 comments • 45 views • 2019-01-24 09:16 • 来自相关话题

1.    Ingredients 1)    For the Wrappers •    4 cups all-purpose flour •    2 cups water •    1/3 teaspoon ...View All
1.    Ingredients
1)    For the Wrappers
•    4 cups all-purpose flour
•    2 cups water
•    1/3 teaspoon salt
 
2)    For the Filling
•    1.5 cups ground pork
•    1/2 cup chopped shrimp
•    2 cups Napa cabbage
•    1 teaspoon ginger
•    1 tablespoon green onion
•    1.5 teaspoon salt
•    2 tablespoons soy sauce
•    2 tablespoons cooking wine
•    1/3 teaspoon white pepper
•    1 tablespoon sesame oil
•    1 tablespoon vegetable oil
 
2.    Making the Wrappers

zz1.jpg

 
1)    Mix the flour, salt, and water in a large bowl. Mix the ingredients together until you make a nice, smooth dough. Use a wooden spoon to stir the ingredients together until they are fully incorporated. This recipe should make about 20 wrappers.

zz2.jpg
 
2)    Let the dough rest for 10 minutes. This can help the ingredients settle together. As you wait for the dough to rest, you can cover the bowl with cling wrap. You can start to make the filling for the dumplings while you wait.


zz3.jpg

3)    Place the dough on a flat surface. A cutting board will work here. Then, cut the dough into about 20 or more equal pieces for the dumplings.

zz4.jpg

4)    Make each circular wrapper. Simply use your hand to pick up each piece of dough and pound it into the board to make a small circular disc. Then, use a rolling pin to smooth out each disc until it's about 3 inches (7.5 cm) in diameter. They don't have to all be exactly the same size, but it can help to get them as close to the same size as possible.
You can add some flour to the rolling pin to keep the wrappers from sticking.

zz5.jpg

5)    Store or use the wrappers immediately. You should either fill the wrappers immediately, or you can store them in the fridge to keep them fresh while you make the filling. You can store them for a few days in the fridge, or you can even freeze them to store them long-term. Just make sure to coat them with flour so they don't stick to each other.

zz6.jpg

6)    Buy wrappers if you don't want to make your own. If you don't have the time or energy to make your own wrappers, then you should know that two types of wrappers are readily available in supermarkets and Asian food stores. Wonton wrappers (also called skins) are delicate and paper-thin, usually about a thirty-second of an inch thick. They typically come in three-inch squares and are made from flour, eggs, and salt.
These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying.
3 Making the Filling

zz2.1_.jpg

1) Shred the cabbage and put into a stainless pot. If you'd like to be extra thorough, then you can add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes; this will allow the salt to soak up the excess moisture in the dumplings. ?

zz2.2_.jpg

2) Mix the cabbage and minced meat together by hand. Ground meat is meat finely chopped by a meat grinder. The process of mincing is usually done manually. Continue mixing the cabbage and meat together until they are thoroughly blended.
 Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular.

zz2.3_.jpg

3) Add the remaining filling ingredients to the bowl and mix again. Repeat the process until you've thoroughly mixed in the remaining ingredients. If you'd rather use mixing spoons instead of your hands, that will work too, but you have to be really thorough. 

zz2.4_.jpg

4) Massage the cabbage mixture with your hand for 10 minutes. This will help dry out the mixture a bit. While you massage the mixture, if you feel that there is not enough vegetable oil, then you should add more. 

zz2.5_.jpg

5) Scoop the filling onto each wrapper. Just use a spoon to scoop out 1-2 tablespoons of the mixture in the center of every wrapper. You don't have to use the exact same amount in every wrapper; just make sure you have enough to use for all 20 or so of the wrappers. 

zz2.6_.jpg

6) Fold the sides of the wrapper together. You should wet the edge of each wrapper with a damp finger and then fold the sides together, crimping (pressing together) the dough with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it. Simple mechanical "dumpling presses" are also available to simplify this process. 

zz2.7_.jpg

7) Place the wrapped dumplings on a floured surface. This will keep them from sticking to the surface and will make your dumplings ready to either boil or fry—it's your choice! 

4 Boiling the Dumplings

zz3.1_.jpg

1) Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method used in China is the "3 boil" method. To do this, add the dumplings to boiling water, and return the water to a boil. Then, add 1 or 2 cups of water (it can be cold or at room temperature). Wait for it to boil the second time, then add water again. After the water boils the third time, your dumplings should be good to go.
? Alternately, you can boil the water, place the dumplings in it, wait for the water to return to a boil, and cook the dumplings for 10 more minutes at a simmer.

zz3.2_.jpg

2) Transfer the dumplings carefully from the pot to a plate. You can use a slotted spoon to take out the dumplings or close the lid over the pot and pour out the water before removing the dumplings.
? Though they are done at this point, you can go for a boiling/frying combo if you'd like to transfer them to a skillet with hot oil and fry them for just a minute or two, until they're a bit crispy, for an added touch.

zz3.3_.jpg

3) Serve. Serve these tasty dumplings while they're warm. You can enjoy them with a dipping sauce of your choice. 

What‘s is your question?

Reply

Foodsuperman Post a question • 1 person concerned • 0 replies • 55 views • 2019-01-28 17:29 • 来自相关话题

What‘s the Top 10 Beijing Foods - No 1. Beijing Roast Duck

Foodsuperman Published the article • 0 comments • 59 views • 2019-01-28 17:58 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No ​1. Beijing Roast Duck

zzz10.jpg

Beijing roast duck or Peking Duck (北京烤鸭 běijīng kǎoyā /bay-jing kaow-yaa/) is the epitome of Beijing cuisine and and the dish you must try when you visit Beijing. The dish is mostly esteemed for the thin, crispy skin, with authentic versions of the dish serving mostly skin and little meat. 
Whilst sauces and accompaniments will vary between restaurants (the most common being scallion and cucumber) it is difficult to go wrong with roast duck in Beijing. A lot of restaurants will carve the duck beside your table. 
If you eat at one of Beijing’s more famous duck restaurants it will also be accompanied by a short demonstration on the correct way to assemble a Peking Duck wrap using chopsticks. Whilst this may take some time to master, rest assured that the wraps don't need to be well constructed to be delicious.
A local trick, that comes highly recommended, is to dip the crispiest pieces of skin in sugar before eating.

What‘s the Top 10 Beijing Foods - No 2. Jiaozi — Chinese Dumplings

Foodsuperman Published the article • 0 comments • 60 views • 2019-01-28 17:55 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
No ​2. Jiaozi — Chinese Dumplings
zzz15.jpg

There is a lot of myth and mystery surrounding the history of Jiaozi (饺子 jiǎozi /jyaow-dzuh/) and the dish has long been a part of Chinese folk tradition. Whilst they are popular throughout Asia, a plate of Jiaozi with a soy sauce, vinegar and chilli dip is synonymous with Northern Chinese cuisine.
Traditional recipes contain minced pork, ginger and leek, however you can find restaurants that offer all types of different meat and vegetable fillings.
Jiaozi is another dish that can be found anywhere across Beijing and whilst there are a number of better-known dumpling restaurants and chains, some of the tastiest dumplings (and most interesting experiences) can be found in smaller, less conspicuous family eateries where dumplings are the only thing on the menu. At these restaurants you can often sit and watch the next batch of dumplings being rolled and filled as you eat.

What‘s the Top 10 Beijing Foods - No 3. Jing Jiang Rou Si — Shredded Pork in Beijing Sauce

Foodsuperman Published the article • 0 comments • 73 views • 2019-01-28 17:44 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
No ​3. Jing Jiang Rou Si — Shredded Pork in Beijing Sauce
zzz8.jpg

Jingjiang rousi (京酱肉丝 jīng jiàng ròu sī /jing-jyang roh-srr/) is another dish incredibly popular with local 'Beijingers' and and unlike many of the cities other popular dishes, it originated in the capital. It's popularity may stem from its simplicity; sliced pork cooked in a sweet bean sauce served with soya bean wraps.
Although it doesn't look like the most appealing meal, once you have tried the first wrap you will understand why it is so widely enjoyed. Jingjiang rousi is a necessary component of any authentic Beijing dining experience.

What‘s the Top 10 Beijing Foods - No.5 Mongolian Hotpot​

Foodsuperman Published the article • 0 comments • 56 views • 2019-01-28 17:39 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No.5 Mongolian Hotpot​
zzz6.jpg

Mongolian hotpot (蒙古火锅 Ménggǔ huǒguō /mnng-goo hwor-gwor/), a dish that’s history dates back over 1,000 years, is as much about the enjoyment of the cooking as it is the taste. 
At traditional hotpot restaurants diners will sit around a large pot of boiling soup, in which they cook their own food. Whilst Mongolian hotpot usually involves a large amount of lamb, any number of meats, vegetables and breads are available. These are sliced thin to ensure they cook quickly and evenly.
This northern-Chinese style of hotpot uses a soup which is less spicy and generally less flavored than its southern counterparts; with more emphasis being placed on the ingredients that are cooked rather than what they are cooked in.

What‘s the Top 10 Beijing Foods - No 7. Dry Wok Potato Wedges

Foodsuperman Published the article • 0 comments • 54 views • 2019-01-28 17:28 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.

No ​7. Dry Wok Potato Wedges
zzz4.jpg

The literal translation of this dish ‘dry wok potato wedges’ (干锅土豆片 gàn gōu tǔdòu piàn /gan goh too-doh pyen/) offers diners a fairly accurate idea of what to expect. 
Slices of potato, crispy pork and chillies simmer in an iron pot sat atop an open flame. As you are working your way through the meat and potatoes, the bed of sliced onions that is hidden underneath slowly caramelizes in oil, leaving you with a delicious snack to finish your meal on.
It is a dish best enjoyed during the colder months but is popular with locals all year round.
Restaurant recommendation: Any of the rows of restaurants along Ghost Street will serve this dish. It is best enjoyed as part of a larger meal so it is recommended that you choose a restaurant along this street that serves other dishes you are interested in.
Address: Ghost Street (Dongzhimen Nei Dajie, Chaoyang District) 簋街 (东直门内大街)
 

What‘s the Top 10 Beijing Foods - No.8 Tudou Si — Shredded Potato

Foodsuperman Published the article • 0 comments • 58 views • 2019-01-28 17:25 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
8. Tudou Si — Shredded Potato
zzz3.jpg

This dish (土豆丝 tǔdòu sī /too-doh srr/) is another for potato lovers. Thinly shredded potatoes are stir-fried with green peppers and seasoning, and can be served hot or cold. Don't be fooled by the plain look of the potatoes as they are coated in a sweet gloss which give the dish its flavor.  
Walk down a Beijing street at lunch time you will likely see more than one local adding tudou si to their lunch time bowl of meat and rice. It is a great accompaniment to most meat dishes but equally nice alone as a lunch time snack.

What‘s the Top 10 Beijing Foods - No.10 Tuckahoe Pie

Foodsuperman Published the article • 0 comments • 50 views • 2019-01-28 17:19 • 来自相关话题

In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Bei ...View All
In Beijing, there are various delicious traditional food. Below we bring you the top 10 dishes that you must try when visiting Beijing.
 
10. Tuckahoe Pie
zzz1.jpg

Tuckahoe pie (茯苓夹饼 fúlíng jiābǐng /foo-ling jyaa-bing/) is a traditional paper-thin snack in the shape of a full moon, popular in Beijing. It consists of a basic pancake wrapped in sugar, honey and an assortment of nuts.
According to a legend, tuckahoe pie originated in the South Song Dynasty (1127–1279), and the preparation method and the required equipment are well documented. The herb tuckahoe has many medical effects, and therefore it is popular with Chinese people, especially women and the elderly.
Recommendation: Multiple food stalls and shops can be found along Wangfujing Snack Street (王府井小吃街) selling this snack and many other Beijing snack streets. See Related Reading.

How to Make Chinese Dumplings

Foodadmin Published the article • 0 comments • 45 views • 2019-01-24 09:16 • 来自相关话题

1.    Ingredients 1)    For the Wrappers •    4 cups all-purpose flour •    2 cups water •    1/3 teaspoon ...View All
1.    Ingredients
1)    For the Wrappers
•    4 cups all-purpose flour
•    2 cups water
•    1/3 teaspoon salt
 
2)    For the Filling
•    1.5 cups ground pork
•    1/2 cup chopped shrimp
•    2 cups Napa cabbage
•    1 teaspoon ginger
•    1 tablespoon green onion
•    1.5 teaspoon salt
•    2 tablespoons soy sauce
•    2 tablespoons cooking wine
•    1/3 teaspoon white pepper
•    1 tablespoon sesame oil
•    1 tablespoon vegetable oil
 
2.    Making the Wrappers

zz1.jpg

 
1)    Mix the flour, salt, and water in a large bowl. Mix the ingredients together until you make a nice, smooth dough. Use a wooden spoon to stir the ingredients together until they are fully incorporated. This recipe should make about 20 wrappers.

zz2.jpg
 
2)    Let the dough rest for 10 minutes. This can help the ingredients settle together. As you wait for the dough to rest, you can cover the bowl with cling wrap. You can start to make the filling for the dumplings while you wait.


zz3.jpg

3)    Place the dough on a flat surface. A cutting board will work here. Then, cut the dough into about 20 or more equal pieces for the dumplings.

zz4.jpg

4)    Make each circular wrapper. Simply use your hand to pick up each piece of dough and pound it into the board to make a small circular disc. Then, use a rolling pin to smooth out each disc until it's about 3 inches (7.5 cm) in diameter. They don't have to all be exactly the same size, but it can help to get them as close to the same size as possible.
You can add some flour to the rolling pin to keep the wrappers from sticking.

zz5.jpg

5)    Store or use the wrappers immediately. You should either fill the wrappers immediately, or you can store them in the fridge to keep them fresh while you make the filling. You can store them for a few days in the fridge, or you can even freeze them to store them long-term. Just make sure to coat them with flour so they don't stick to each other.

zz6.jpg

6)    Buy wrappers if you don't want to make your own. If you don't have the time or energy to make your own wrappers, then you should know that two types of wrappers are readily available in supermarkets and Asian food stores. Wonton wrappers (also called skins) are delicate and paper-thin, usually about a thirty-second of an inch thick. They typically come in three-inch squares and are made from flour, eggs, and salt.
These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying.
3 Making the Filling

zz2.1_.jpg

1) Shred the cabbage and put into a stainless pot. If you'd like to be extra thorough, then you can add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes; this will allow the salt to soak up the excess moisture in the dumplings. ?

zz2.2_.jpg

2) Mix the cabbage and minced meat together by hand. Ground meat is meat finely chopped by a meat grinder. The process of mincing is usually done manually. Continue mixing the cabbage and meat together until they are thoroughly blended.
 Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular.

zz2.3_.jpg

3) Add the remaining filling ingredients to the bowl and mix again. Repeat the process until you've thoroughly mixed in the remaining ingredients. If you'd rather use mixing spoons instead of your hands, that will work too, but you have to be really thorough. 

zz2.4_.jpg

4) Massage the cabbage mixture with your hand for 10 minutes. This will help dry out the mixture a bit. While you massage the mixture, if you feel that there is not enough vegetable oil, then you should add more. 

zz2.5_.jpg

5) Scoop the filling onto each wrapper. Just use a spoon to scoop out 1-2 tablespoons of the mixture in the center of every wrapper. You don't have to use the exact same amount in every wrapper; just make sure you have enough to use for all 20 or so of the wrappers. 

zz2.6_.jpg

6) Fold the sides of the wrapper together. You should wet the edge of each wrapper with a damp finger and then fold the sides together, crimping (pressing together) the dough with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it. Simple mechanical "dumpling presses" are also available to simplify this process. 

zz2.7_.jpg

7) Place the wrapped dumplings on a floured surface. This will keep them from sticking to the surface and will make your dumplings ready to either boil or fry—it's your choice! 

4 Boiling the Dumplings

zz3.1_.jpg

1) Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method used in China is the "3 boil" method. To do this, add the dumplings to boiling water, and return the water to a boil. Then, add 1 or 2 cups of water (it can be cold or at room temperature). Wait for it to boil the second time, then add water again. After the water boils the third time, your dumplings should be good to go.
? Alternately, you can boil the water, place the dumplings in it, wait for the water to return to a boil, and cook the dumplings for 10 more minutes at a simmer.

zz3.2_.jpg

2) Transfer the dumplings carefully from the pot to a plate. You can use a slotted spoon to take out the dumplings or close the lid over the pot and pour out the water before removing the dumplings.
? Though they are done at this point, you can go for a boiling/frying combo if you'd like to transfer them to a skillet with hot oil and fry them for just a minute or two, until they're a bit crispy, for an added touch.

zz3.3_.jpg

3) Serve. Serve these tasty dumplings while they're warm. You can enjoy them with a dipping sauce of your choice.