|
|
| Watercress Dumpling |
|
 |
| Ingredients for Filling |
1/2 lb 31/35 size Shrimp (peeled & cleaned),
cut into 1/4” size
1 lb fresh Pork Butt, cut in diced 1/4” x 1/4”
3 bundles fresh Watercress
40 pieces thin Dumpling Wrapper
|
|
|
|
|
| Ingredients for Seasoning |
1 tbsp Salt
1 tbsp Sugar
1 tbsp Corn Starch
little Pepper Powder
little Sesame Oil
little Soy Sauce
little Maggi Sauce
|
| Ingredients for Dipping Sauce |
1 cup Chicken Broth
1 cup White Vinegar
1 cup Red Vinegar
1 cup Soy Sauce
1 cup Sugar
a little fresh Ginger, chopped very fine
a little Pepper Powder
a little Chili Oil
a little fresh Scallion, chopped
|
| Method for Watercress Dumpling |
• Cut watercress 1/2” long. Place in boiling water
for 30 seconds.
• Second, cooling down in cold water, then
drain. It may need some weight pressed down
on it to help squeeze out the excess water.
• Place all ingredients and seasoning in a mixer
bowl.
Mix everything together for the stuffing.
• Place 1 tablespoon of stuffing on the dumpling
wrapper. Fold into a dumpling shape. Then
close the edge firm.
• Place the dumpling into boiling water.
• Keep on stirring until the dumpling is freely
floating on top of the water. Let it continue
to cook for 1 minute and then drain
• It is ready serve with the sauce. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
