北京水饺 Beijing Dumpling

北京水饺 Beijing Dumpling
Courtesy of Kelly Cheng

1. Chives (500g 12 両) 韭菜
2. White Cabbage (1 pack 3 pieces) 娃娃菜
Alternative: Dou Miao

(Item 1 & 2: wash, dry* thoroughly, chopped into small pieces)
*else, the dumpling skin will break easily because content is wet

3. Minced Fish Meat ($10) 鲮鱼肉
4. Minced Pork Meat ($10)

(Item 1 to 4: mix together, add salt & pepper)

5. Prawn (300g 半斤) shelled, use whole prawn.
Marinate with salt, pepper, sesame oil & corn flour (鹰蜀粉)

6. Dumpling skin (300g 半斤 makes approx 30pc)


Wrap & cook in hot boiling water (add oil). Add little water when boils again. Ready when dumpling floats. For better taste, pan-fried cooked dumpling. Serve with black vinegar & sliced ginger.

Storage Tip: Freeze uncooked dumpling, leave space in between dumpling. To remove frozen dumpling easily from plate: de-frost briefly and re-freeze. Remove with a metal spoon.