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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the dough. | 2. Put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated. | 3. Add more water if the mixture seems dry. | 4. Remove the mixture from the bowl and knead it with your hands until it iis smooth. This should take about 8 minutes. | 5. Put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. | 6. While the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly. This will make the filling. | 7. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. | 8. Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor. | 9. Take a knife and cut the roll into equal segments. There should be about 18. | 10. Roll each of the dough segments into a small ball. | 11. Then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter. | 12. Arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them. | 13. Put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half. | 14. Moisten the edges with water and pinch together with your fingers. | 15. Pleat around the edge, pinching to seal well. (The dumpling should look like a small Cornsih pasty with a flat base and a rounded top). | 16. Transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way. | 17. Heat a non-stick frying-pan over a high heat until it is hot. | 18. Add 1 tablespoon of oil and place the dumplings fat-side down into the pan. Turn down the heat and cook for about 2 minutes until they are lightly browned. (You may need to cook the dumplings in two batches). | 19. Add the 5 fl oz of water. | 20. Cover the pan tightly and cook for a further 2 minutes. | 21. Remove the dumplings and serve. | 22. Provide each person with three small bowls each containing some Chinese white rice vinegar, Chilli oil, and light soy sauce or other suitable dips. | 23. Serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	5	ounces		126.0833	0.0	28.05	0.7083
water	4	fluid		0.0	0.0	0.0	0.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
water	5	fluid		0.0	0.0	0.0	0.0
pork	3	ounces	ground	319.788	0.0	11.8305	29.826999999999998
spinach	1	ounce	chopped	6.5204	1.0291	0.8108	0.1106
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
dark soy sauce	1	tablespoon		126.0833	0.0	28.05	0.7083
salt	1/2	teaspoon		-	-	-	-
spring onion	1	tablespoon	chopped	1.92	0.4404	0.1098	0.0114
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0
iceberg lettuce	6	ounces		23.8136	5.0519	1.5309	0.2381
carrot	2		grated	104.96	24.5248	2.3808	0.6144

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.