Chineses traditional dampling

Chinese dampling is one of the popular traditional. Since ancient age, King of China used to make or to eat dampling in New Year, it is simple for cook,but complicate for making it when you want to mix more favours.
The follow will teach you how to make the delicious dampling ~~~

1. 1
   Shred the cabbage and put into a stainless pot.
   
   

   
2. 2
   Mix the cabbage and minced meat together by hand ( suggestion). Ground meat is meat finely chopped by a meat grinder. Pork is generally preferred for Chinese dumplings, but beef, chicken, and turkey also will be possible^^.( depend personal hobbit. 
   The process of mincing is usually done manually.
   
   

   
3. 3
   Add the balm, salt and a little tai bai fen (cornstarch/cornflour) and mix again.
   
   

   
4. 4
   Massage the cabbage mixture with your hand for few minutes. to make it dry. if you feel that there is not enough tai bai fen, you should add more.
   
   

   
5. 5
   Put the mixture on the wrapping,( it is possible to find in major chinese retails which also call is as skins) . These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying. You can also make your own.
   
   

   
6. 6
   Wet the edge with a damp finger and fold the sides together, crimping (pressing together) with your fingers to seal the contents inside. .
   
   

   
7. 7
   Wrap the crusts up as in the picture below.
   
   

   
8. 8
   Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method in China is the "3 boil" method: Add the dumplings to boiling water + salt, and return the water to a boil. Then add 1 or 2 cups of water (cold or room temp). Wait for it to boil the second time, then add water again. After the water boils the third time, it's done!
   
   

   
9. 9
   Transfer the dumplings carefully from the pot to a plate and enjoy.
   
   

   

   
   

enjoy you dampling with your family ^^ hope you like
Post by Lily