Chinese dumplings
4 servings
50 minutes
Chinese dumplings are a traditional dish of Chinese cuisine that combines tender dough and juicy meat filling. Their history traces back to ancient China, where dumplings were considered a symbol of prosperity and family unity. The flavor of these dumplings is revealed through the rich aroma of pork, the spiciness of black pepper, and the softness of cabbage, creating a harmonious blend of textures. They are perfect as a main dish accompanied by soy sauce, vinegar, or spicy seasonings. Dumplings can be served at festive tables or in cozy family gatherings since they are food that warms and unites.
1
Knead a firm, homogeneous dough from flour, eggs, salt, and a little water for elasticity. Let it rest for 30 minutes.
- Wheat flour: 1.5 glass
- Chicken egg: 1 piece
- Salt: to taste
2
Cut the pork into small pieces, pass it through a meat grinder, add salt, pepper, half a glass of water, onion passed through the meat grinder, finely chopped cabbage, and mix everything.
- Pork: 350 g
- Salt: to taste
- Ground black pepper: to taste
- Onion: 1 head
- White cabbage: 200 g
3
Roll out the dough into a thin layer, using a cutter to cut out circles with a diameter of 6 cm. Place a teaspoon of filling in the center of each circle, tightly seal the edges, and pinch.
4
Boil dumplings in salted water at a gentle simmer for 5-7 minutes.
