CHINESE SOUP DUMPLINGS RECIPES

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
• Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

Steps:

• Mix the flour with cold water, knead the dough when there is no dry powder, and seal and relax for about 20 minutes. The celery is washed and chopped, and the meat filling is directly mixed. The meat filling is stirred with vegetable oil and light soy sauce in advance to make it viscous.
• Put the loose dough on the cutting board and knead the dough.
• Divide the dough into noodles of the same size. The noodles are harder. Add dry flour when rolling out the dough.
• The rolled dumpling wrapper is best rolled out. The dough wrapper will be dry when exposed to the outside, which will affect the dumpling and crack. Add the right amount of stuffing on the dumpling wrapper.
• To cook soup dumplings, the dumplings are held tightly without high pledge, so that the stuffing will not be exposed.
• It takes 5 or 6 minutes to boil the pot under the water. I almost forgot to take pictures. Fortunately, I remembered that there were only a few left in the pot.