Ingredients
-
-
2
-
2
-
2
-
1/2
-
-
3/4
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
Directions
Chinese Dumplings, This is an authentic recipe given to me from a friend from Malaysia It is her Grandfather’s recipe who had a store You’ll probably want to double (or triple) the recipe; they are that good The first four ingredients are for the dough You can use wonton wrappers instead, just roll them out a little thinner , This recipe was delicious!! My six year old said, They taste better than the restaurant! Thank you for sharing this! I liked that the recipe was authentic! The dough turned out spectacular! Keep the flour around because it does get sticky when you roll it out! It yields a huge batch so I set aside half to make tomorrow night! YUM!, This was very good I only used the filling and halved it as I had some wonton wrappers in the fridge needing to be used up We enjoyed the very much Thank you for sharing
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Steps
|
1
Done
|
For Dough: |
|
2
Done
|
Place Flour in a Bowl and Make a Well. |
|
3
Done
|
Crack Eggs in a Separate Bowl and Lightly Whisk. |
|
4
Done
|
Add Eggs, Oil, and Half the Water and Mix Together to Make a Dough. |
|
5
Done
|
Add More Water as Needed. the Dough Should not Be Sticky (similar to Pasta Dough). |
|
6
Done
|
Knead Dough on a Floured Surface For About 10 Minutes. |
|
7
Done
|
Cover and Set Dough Aside to Rest For 1/2 Hour. |
|
8
Done
|
For Filling: |
|
9
Done
|
Mix the Rest of the Ingredients in a Bowl to Combine. Do not Overwork the Meat. |
|
10
Done
|
Cover Filling and Put in the Refrigerator For 1/2 Hour For Flavors to Blend. |
|
11
Done
|
to Assemble: |
|
12
Done
|
Roll Out Dough Into Sheets, as Thin as You Can but Won't Break. use a Pasta Roller, It Makes It So Much Easier. |
|
13
Done
|
Use a Large Round Cookie Cutter (about the Size of a Tuna Can or a Little Larger) to Cut Out the Rounds. |
|
14
Done
|
Fill 1 Round With 1 Tablespoon of the Meat Mixture and Dampen the Edges of the Round With Water and Then Seal. |
|
15
Done
|
Do the Rest of the Rounds. |
