5 Dumplings, China
Mengting Lian
Ingredients
- 1 pound lean ground beef.
- 4 large napa cabbage leaves, minced.
- 6 stalks green onions, minced.
- 3 tablespoons minced fresh ginger.
- Some soy sauce
- Some oyster sauce
- Some Chinese dumpling spices
- 1 egg
Instructions
- Buy dumpling skin from market
- Prepare the dumpling meat: combine all ingredients and mix
- Wrap the the dumpling meat in
- Boil dumpling 8 minutes
- Ready to eat
I chose to share a dumpling recipe because, when I was young, my grandma liked invite everyone in the family to eat dumplings together. What makes this recipe special to me are the memories I have eating together with my family, but the dish is also special because it represents a well-known Chinese food. Dumplings are a really common food for daily consumption in China, but it also is a traditional food that we can eat for special occasions. I have provided a recipe for dumplings that my family and I use when we eat, but there are many ways to make dumplings, and every person will have their own preferences. For example, when I was young, I preferred beef and hated ginger, but they can also be made in a vegetarian style with veggies only. The vinegar in my recipe provides a special touch because it gives the dumplings an authentic and slightly sour taste.
Comments
- Ana (Ecuador): Hi!! once I made Dumplings with my son. It’s interesting how the Chinese culinary culture has spread around the globe in different forms and variety of preparations and is a favorite of new and old generations. The older generations in my country, South America, knew Chinese Creole food, that is, adapted to South American tastes, but little by little what we knew as Chinese food is only a part of the great variety of foods that are cooked and today in Quito, the capital of my country, there is a great variety of foods from many regions of China, very different from each other.
- Trinidad (Ecuador): Mengting, hello! so the dumpling spices what is there? Dumplings are one of my favorites if not the favorite. Thanks for sharing, I will try to make your recipe, I have seen in the Chinese market in Quito, they sell the shells. Probably the strongest thing are the memories you mentioned. Saludos from Ecuador
