30ml (2 tbl sp) - Soy Sauce
30ml (2 tbl sp) - Rice Vinegar
10ml (2 tea sp) - Sesame Oil
Peanut Butter Sauce:
60ml (4 tbl sp) - Smooth Peanut Butter
80ml (1/3 cup) - Vegetable Oil (or hot water)
20ml (4 tea sp) - Sugar
10ml (2 tea sp) - Soy Sauce
Dumpling is eaten all year round, they can constitute one course, starter or side dish, or the main meal.
Dumpling is one of the major foods during the Chinese New Year. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money (Jiao), so serving them is believed to bring prosperity. Many families eat these at Chinese New Year's Eve. Some cooks will even hide a clean coin for the lucky to find.
Currently SLC supplies 6 different favours of Dumpling:
Pork & Chive / Pork & Cabbage / Chicken & Cabbage / Chicken & Leek / Beef & Onion / Vegetable.
The most commend cooking method for Chinese Dumplling is water boil, water boiling has smooth and soft skin, fresh delicious taste.
To cook, bring a large pot of water with few dropps of cooking oil to a boil. Add frozen dumplings, giving them a gentle stir so they don't stick together. Continue to cook for 12 minutes at midium heat until Dumplings flow on the top of the pot, they are ready. drain and serve.
If desired, they can be pan-fried at this point. To cook pot sticker, place boiled dumplings in to a lightly oiled non-stick pan, pan fry at midum high heat for 5 minutes or until golden brown on the bottom.