Recipe: Chinese Dumplings

Recipes using Accent Flavor Enhancer

• 1/2 lb regular ground beef
• 1/2 lb lean ground beef
• 1 lb chinese cabbage
• 1 scallion, chopped
• 1 small portion fresh ginger
• Pinch of Accent (optional)
• 3 tsp soy sauce
• 2 tsp sesame oil
• Pinch of ground white pepper
• 1 1/2 pounds wheat flour
• Salt to taste

1. Pour 1 pint cold water gradually into the flour and knead.
2. Cover with a wet cloth and put aside for 30 minutes.
3. Chop beef. Add soy suace, chopped scallion, ginger, Accent, seasame oil, pepper, salt & pepper, and mix.
4. Chop cabbage, add 1 tsp salt and squeeze out the water.
5. Mix cabbage with the meat; stir well. This is the filling.
6. Roll out the dough into long rolls about 3/4" thick.
7. Cut rolls into sections about 3/4" long.
8. Spinkle some flour onto a board to prevent dough from sticking together. Flatten them out one by one into rounds of 2 1/2" in diameter. These are the wrappers (you may instead purchase wrappers at an oriental market).
9. Put a tablespoon of stuffing on each wrapper, fold in half and pinch around the edges with fingers to seal.
10. Boil half gallon of water in a large pot, put in 40-50 dumplings and stir once very lightly with a perforated ladle to prevent dumplings from sticking together or sinking to bottom.
11. After the water starts boiling again, add a little cold water and cook for another half minute. Add more water and boil if dumplings are not done enough.
12. Remove the dumplings carefully with the ladle and serve with vinegar and soy sauce.

Courtesy of the Embassy of the Peoples Republic of China