Chive dumplings Spring Moon from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • chawkins on June 20, 2017

    The dumpling wrappers were not as green as I would like to see, just a light tint of green. The amount of dough and filling were perfect, I got 24 properly filled tasty dumplings. I did not follow her direction for using a tortilla press for the dough, I hand pinched every single one, the way my mom and grandma did, I believe you can get the wrapper thinner than the tortilla press could. I also did not use her direction for steaming, also following my mom's and grandma's method. I laid them in a 9" cake pan in three rows, slightly overlapping, then brush oil over them liberally before steaming. The oil gives a nice sheen to the dough and prevent the dumplings from sticking to one another,

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