CHINESE COOKING - Qingdao Expat Group

Chinese cooking:
DUMPLINGS!
Photo: Jenny Ek
Making dumplings might seem harder than it is. My friend Jing
taught me how to make them. It is fun, easy and tastes delicious!
You can vary the filling endlessly - these ones are filled with beef
and carrots.
DOUGH
3 dl wheat flour
Cold water
FILLING
250 g minced beef
1 egg
2 cm of ginger
1 small leek
1 carrot
1 tsp sesame oil
1 tsp oyster souce
1 tsp soy souce
Salt & pepper
METHOD
Prepare the dough
Mix the wheat flour with some
cold water by adding the water
little by little and working the
dough until you have a good
compact dough. Leave the
dough in a bowl covered with a
wet towel for about 30 min.
Prepare the filling
Cut the leek, shred the carrot - mix
with all of the other ingredients.
Roll the dough
Cut the dough into 30 small
pieces. Roll each piece until it
is a thin flat circle, keeping it a
bit thicker in the middle. Use a
lot of wheat flour to avoid the
dough sticking to the rollingpin
or to each other.
Fill the dumplings
Put a tablespoon of filling in the
middle of the dough wrapping
and close it by pressing the edge
together so that it forms a halfmoon.
Make sure that the edges
of the dumpling are sealed tight
and that there is not too much
air inside.
Photo: Jenny Ek
Boil water and cook the
dumplings for about 4-5 min.
Stir carefully once in a while
to avoid the dumpling sticking
to each other. Pour of the
dumplings in a strainer.
Serve with vinegar!
SHOPPING LIST
Wheat flour
Minced beef
Egg
Ginger
Leek
Carrot
Sesame oil
Oyster souce
Soy souce
Salt
Pepper
Cut out and bring
to the store!
By Jenny Ek
What’s cooking in QD
Qingdao Expat Magazine - 16