I make mine without the ginger, garlic and onion, which is how my friend from Beijing makes it, use spinach instead of Chinese cabbage and make my own dough/wonton circles. Also, instead of steaming them, you can bring a big pot of water to boil and drop the wrapped dumplings into the boiling water. Once they float to the surface, let them cook for a couple more minutes and they should be done.
If you are adventurous, you may try the following: after shredding the spinach, squeeze them in palmfuls and collect the dark green juice in a bowl. Incorporate this juice into your dough, mix well and you will have green dumplings!
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I make mine without the ginger, garlic and onion, which is how my friend from Beijing makes...