These light dumplings are like a Chinese gefilte fish. They cook quickly, so remove them from the water as soon as they float. If you are reheating them, say, in a soup, put them in just long enough to heat through. They can be made several hours ahead and kept refrigerated until you are ready to use them. The Chinese form balls by squeezing the mixture through the fist, then scooping it with a spoon to ensure equal-sized balls.
© 1981 Ken Hom. All rights reserved.