Show pageBacklinksBack to top This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. Do(ug)h! Still not quite getting the Chinese Dumplings right. Last time I ended up making the dough too thick around the pork and it didn't cook through properly. Next time I'm going to try a different dough recipe that doesn't use oil or egg. Found this one at a different site: Jiaozi dough <ul> <li>3 cups flour</li> <li>up to 1 1/4 cups cold water</li> <li>1/4 teaspoon salt</li> </ul> Filling <ul> <li>300 grams fresh Chinese (Napa) cabbage</li> <li>1/2 lb ground meat (pork or beef)</li> <li>1 teaspoon salt</li> <li>1 TB soy sauce</li> <li>1/4 tsp fresh ground white pepper, or to taste</li> <li>1/2 green onion, minced</li> <li>2 slices fresh ginger, minced</li> <li>3 TB sesame oil</li> </ul> archive/recipes/dumplings.txt Last modified: 2020/08/16 19:58by 127.0.0.1 Log In