Boiled Dumplings (Sui Jiao) Recipes

Ingredients :

13 ounces ground pork (75% lean)

10.4 ounces Chinese cabbage (or leeks, chives, turnip or white Chinese cabbage)

1 saucepan boiling water

3 cups water

1)-

19.2 ounces plain or all-purpose wheat flour

some water

Seasonings:

1 tsp salt

1 tsp sugar

1/2 tsp white pepper powder

1 tbsp ginger wine

1/2 tbsp sesame oil

1/3 cup water or stock

Method :

1. Wash Chinese cabbage. Parboil to soften. Chop and squeeze dry. Add to ground pork and seasonings. Blend well. Remember to add water slowly and. at the same time, keep stirring clockwise to make sure the water is absorbed completely.

2. Knead ingredient (1) into a dough. Follow the method use in Fried Dumplings to make dumpling skin. Put 2/3 tbsp of filling in the center of the skin. Pinch the edges to make a boat-like shape.

3. Bring water to a boil. Put dumpling in one by one. Stir with spatula clock-wise or dumplings will stick to the pan bottom. Bring to a boil. Add a cup of cold water. Keep cooking with cover on till boiling. Add water again. Repeat doing so three times to be sure that pork filling is thoroughly cooked. After the third boiling, turn off the heat. Remove and serve.

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