Pastry: Flowery Steamed Dumpling
250 grams (0.55 lb)wheat flour
200 grams (0.44 lb) minced meat
20 grams (2/3 oz) green vegetable juice
5 grams (5/6 tsp)salt
15 grams (1 tbsp)sugar
2 grams (1/2 tsp) MSG
5 grams (1/6 oz)scallions
5 grmas (1/6 oz)ginger

1. Add the salt, sugar, MSG, and chopped scallions and ginger to the minced meat, put in 50 g (3 tbsp) of water and well stir in one direction till it becomes sticky.

2. Add 80 g (5 tbsp) of hot water to the lour to make dough. When it cools off, roll the dough well and then divide into pieces 15 g (1/2 oz) each in weight. Press with a roller into round flat wrappings 10 cm (4 inches) in diameter.

3. Put the mixture of meat in the middle of each wrapping and carefully fold. Leave the top of each dumpling open in a shape of a lower. Mix green vegetable juice with a small amount of the dough and roll into green-colored thick threads to decorate the dumplings with patterns desired by the cook. Steam for 10 minutes and the dumplings are ready to serve.

Features:In beautiful colors, the dumplings look vividly like blossoming flowers.
Taste: Salty and delicious.

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