Making your own dumplings, making your own friends!
Jiaozi (Chinese dumpling) is a traditional Chinese dish, which is essential during holidays in Northern China. Chinese Dumplings have become one of the most widely loved dishes all over the world. Chinese dumplings are one of the most important dishes in the Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make dumplings during New Year's Eve. We may hide a coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese dumpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture.
Making dumplings is really a team work. All our association members joined the work. We started by make fillings; it is the key process for good flavour. Our members were very interested in making dumplings, particularly making skins, which is the hardest part of making dumplings. Although our Danish members had many difficulties, their positive attitude and determination help them to overcome all the difficulties. Finally we ate our self-made delicious dumplings together and enjoyed the cheerful and harmonious atmosphere with our lovely friends.
Chinese Boiled Dumplings Makes about 36 dumplings
For the Dough:
- 2 1/2 C unsifted flour
- 1/2 tsp. salt
- 1 C boiling water
- 1 Tbsp. lard, cut up into little pieces
Mix the flour and salt. Add the boiling water and stir with chopsticks. Add the lard. Knead all and let rest on a plastic counter under a bowl for 20 minutes.
To make dumpling skins: Break off a piece of the dough the size of 1 teaspoon. Keep the rest of the dough under the bowl. Roll the dough into a ball and then roll out into a 3-inch circle. You may need extra flour for this. Or, use a tortilla press that has been very lightly oiled with peanut oil on a paper towel. This gets you going and the rest of the rolling is easy. To store skins until use, dust each skin lightly with flour and stack on top of one another.
If you are pressed for time, you may want to purchase a package of pre-made dumpling skins (the round ones) from any Asian supermarket. Don't buy the square ones--those are for won-tons!
For the Filling:
- 1 cup finely chopped Napa cabbage
- 1 lb . lean ground pork
- 2 Tbsp. light soy sauce
- 2 Tbsp. dry sherry
- 1 tsp. freshly grated ginger
- 1/2 tsp. ground white pepper
- 1 Tbsp. sesame oil
- 1/2 tsp. MSG (optional)
- Pinch of sugar
- 1 Tbsp. chopped green onion
- 1 egg white
- 1 Tbsp. cornstarch
- 1 tsp. salt
- 4 Tbsp. medium chopped bamboo shoots or water chestnuts (optional)
- 2 cloves garlic, crushed
Sprinkle salt on chopped cabbage and let sit in a colander for 30 min. Squeeze dry (either by hand or in a potato ricer) and place into bowl. Add all of the remaining ingredients and mix well. Also add a splash of chili paste, to taste.
- Place dumpling skin in the palm of your hand. Dip a finger in cold water and wet the edges of the dumpling skin.
- Spoon a lump of filling (approx. 1 Tbsp.) into the middle of the skin.
- Fold dumpling in half. Pinch top of semi-circle together.
- Push in on both sides of dumpling, so that the dumpling should look like the letter "I" from the top.
- Bend one half of each "top" of the "I" and press against middle edge of dumpling. Seal all edges of dumpling.
- Your dumpling should look like a half-moon with a big bulge in the middle!
To cook, drop into a big pot of boiling water under they float to the surface. Reduce heat and simmer for 5 minutes.
2 bananas, mashed
100g almonds, chopped
100g dark chocolate, chopped
3 teaspoonful baking powder
1 dl milk
Mix thoroughly softened butter and sugar. Beat the eggs in, one at a time, and then stir in the mashed bananas to make the paste. Mix the chopped almonds and chocolates with baking powder, flour and one teaspoonful vanilla-sugar. Stir carefully the powder-blending and milk in turn into the paste.
Put the paste into a buttered baking tin, and bake the cake by 175 ºC in the lowest part of the oven in about 45 minutes. Decorate the cake with sieved icing sugar.
Add some vanilla-sugar to the sour cream and enjoy the cake with the cream on it!