How to Make Your Own Dumplings
To start this dish, I floured the surface to eliminate sticking while rolling the dough into a loaf. Dumpling and noodles are house specialty at Philippe. We make our own dough for the dumpling wrapper and noodles. The dough is made from all-purpose flour, water and potassium carbonate, which is liquid form of baking powder. From the dough, rolled up every bit one in sections, with a small dollop, I planned the dough into nice round form.
When making this dish at home, you can buy wonton wrapper at the local supermarket. Into the center of the wrapper, I'm adding a mixture of raw ground pork, black mushroom, bamboo shoots, rice wine, sesame oil, sugar, salt, cornstarch, egg yolk and soy sauce that has been pureed in a quick processor.
Close the dumpling by joining the opposite sides together. Pinch to ensure the closure. If you find that your wrapper does not stick, brush the edges with egg white. Finish the dumpling with a dollop of chop and cooked egg yolk and finely minced carrot.
Place the dumpling into your bamboo steamer lined with a cup of cup of leaf. Steam for six to seven minutes, serve in a bamboo steamer with a light dipping sauce.
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