chinese dumplings

Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 🙂
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often. 🙂
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Bon Appétit !   Life is Good !
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P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
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P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
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Click here for more  Soup  on  ChefsOpinion
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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used  to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit !   Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

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Boiled Pork And Shrimp Dumplings

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Boiled  dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit !   Live is Good !

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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boiling pork and shrimp dumplings

boiling pork and shrimp dumplings

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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