Advertisement
Steamed Chinese Dumplings
18 to 24
dumplings- Difficulty
Easy
Published 1966
Ingredients
1¼ pounds 1 can 5 ounces
Method
Combine the pork, water chestnuts, soy sauce, sesame oil, cornstarch and scallions, and refrigerate.
Sift together the wheat starch and tapioca flour into a large bowl. Add the boiling water gradually, stirring. Knead the dough with a little oil until firm. Let stand for ten minutes. Lightly oil a board.
Break off the dough in sma
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe