RECIPE OF Dumplings IN ENGLISH | CHINESE - HOW TO MAKE Dumplings IN ENGLISH | CHINESE

INGREDIENTS

• 190g (1 1/4 cups) self-raising flour
• 60g butter, chilled, cubed
• 125ml (1/2 cup) milk
• 500ml (2 cups) cooking liquid such as chicken stock (for savoury dishes) or water (for sweet)

• METHOD 

  1. Step 1
     Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
  2. Step 2
     Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
  3. Step 3
     Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon). Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
  4. Step 4
     Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
  5. Step 5
     Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.

   

  成份

  
  

  190克（1四分之一杯）自发面粉
  60克酱，冷藏，立方
  125毫升（2杯）牛奶
  500毫升（2杯）烹饪液体，如鸡汤（用于咸味的菜肴）或水（甜）
  

   方法

  
  第1步
  
  将面粉中碗。用指尖在黄油擦，直到混合物类似于细屑。另外，将面粉和黄油碗食品加工和处理，直到混合物类似于细屑。
  
  第2步
  
  做一个很好的中心，倒入牛奶。用圆刃刀在切割动作混合在一起，直到刚刚合并。 （重要的是不要过度劳累，因为这将导致粽子有嚼劲的混合物。）
  
  降法行烤盘不粘烤纸。用茶匙舀等量的饺子混合物到内衬托盘（使用第二个小勺从第一勺仔细地释放饺子混合物）。切割法把生面团上轻轻面粉表面，并用手轻揉，按，然后转动，约4-5倍或直至面团只是光滑。拼合与手掌的面团，直到它约1.5cm厚。使用3厘米直径的圆糕点刀蘸面粉切出20包饺子。
  
  第4步
  
  将蒸煮液在一个中型平底锅用高火加热并煮沸。减少热量低，煨。用漏勺小心下饺子放入热高汤或水和煮，盖上，15分钟或直到饺子的中心插入的串出来干净。
  
  第5步
  
  即成饺子汤或砂锅，或甜点浇上奶油糖酱或金色糖浆和奶油。