Friday, May 4, 2012

Velle Can Cook 34- Shanghai style Dumplings

mince pork, seasoned with light soy sauce, pepper and sugar
minced prawns
cloud's ear sliced
carrots chopped
water chestnuts chopped (important ingredient for that wonderful crunch feeling!)

Wrap the dumplings before cooking so that the skin won't stick to each other.
if you must wrap in advance, then i suggest you cover with wet towel and leave in fridge, although the sides will still stick!

In a pot, boil water, add chicken stock or chicken cube, blanch veggies and once it turns dark green, remove from water.
Add in your dumplings and let it boil for 2-3 mins. Once they start floating, means that they are done!
Serve hot!

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