Brazilian cups

Cheng Sisters Dumpling New Year's

by Celia Sin-Tien Cheng
February 11, 2011

The Cheng Sisters and friends make dumplings for their Chinese New Year’s Eve dumplings and champagne dinner at Cravings Headquarters.

 

Comments (5)

Julia Ames

Feb 18, 06:41 AM

So tell me more about how you made the wrapper. It looks so perfect.

Jenny (Jau) Lin

Feb 20, 08:16 PM

Wow, that looks mouth-watering. Will you publish the recipe??

Matthieu Guillot

Feb 21, 09:14 AM

the Cheng sisters definitely love the best things. yes, please send the recipe or even better come in Paris or London to teach us :-)))

Robyn Tinsley

Feb 24, 03:36 PM

Loved the video — the dumplings are beautiful. (And love your short hair, Cynthia. Well, shorter than it was on the Alto Adige trip… Hope all is well with you!)

Celia

Feb 25, 01:01 PM

We don’t really go by measurements but here are some guidelines that should work.

1 pound ground pork
1 dozen peeled and deveined medium shrimp (optional)
1 medium sized cabbage or Chinese chives (minced)
½ tsp salt
1-2 tbs soy sauce
1 tbs sesame oil
2 tbs cooking oil
1 cup chicken stock
40-50 frozen dumpling skins (the lazy way – sold in packs.)

Dumplings

1. Boil a large pot of water and blanch the cabbage. Then chop the cabbage into tiny pieces and squeeze out all excess water.

2. Mince the shrimp in a food processor so it becomes like a paste.

3. Mix all the ingredients together in a large mixing bowl.

4. Invite friends over to help put the filling into the dumpling skins and fold!

5. Boil a large pot of water. Once the water boils, put the dumplings in. Once the water boils again, add a cup of water. Repeat this two more times, then remove dumplings and serve.

Dipping Sauce

Chinese style:
Mix soy sauce and black vinegar.

Japanese style:
Mix soy sauce, ponzu (Japanese citrus vinegar) and layu (chili oil).

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