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Method :
1. Mix
ingredient (1) well and knead into a smooth dough. Roll into a long strand
as thick as the thumb. Cut into inch-long pieces. Flatten each piece and
flour lightly. Roll each into a round skin thick in the center and thin at
the edges.
2. Blend ground
pork and chopped chives with seasonings. Put 2 tsp of this filling in the
center of each wrapping. Pinch the edges. The bottom of each dumpling
should be flat.
3. Pour oil in
a frying pan. Heat slightly. Arrange dumplings in pan. Fry over moderate
heat for 1 minute. Add water to the pan. Fry over moderate heat with cover
on. When water is absorbed and there's a sizzling sound, remove the lid.
If dumplings become scorched at the bottom, remove carefully. Otherwise
you can continue frying for a while. Remove when the bottom of dumplings
is scorched.
Note:
- You can add
water that is 100F warm to flour. The dumpling skin will be more soft and
elastic.
- 1.3 pounds
ready-made dumpling skins are also satisfactory if you prefer not making
them yourself.
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