Pantry skin taste better than Life skin, flour makes taste quite different, even handmade skin with Japanese flour are whiter and more chewy than Chinese ones. The machine made skin are very thin and quite chewy, if cook too much at once, they would blow up like balloons and stick together.<\/p>\n
2014.02.02 (prepare fillings)
\nFilling – 500g \u30d0\u30e9\u8c5a\u30d6\u30ed\u30fc\u30b0\u30fb200g\u3082\u3082\u8c5a\u8089\u30fb200g\u82e5\u9d8f chicken mince
\nhalf Chinese cabbage, few pieces of cabbage, one block of ginger (darling loves ginger in fillings), salt, sesame oil, soy sauce a bit, \u3057\u305d (optional for Japanese preference)
\nSteam Chinese cabbage first and cut to small, squeeze out water.
\n* Too much meat and not enough vegetable. Cabbage didn’t get boiled beforehead, sa bit hard after cooked.
\n* Need more salt for flavor, but filling get tastier the next day.<\/p>\n
2014.02.03 (cook)
\nSkin – 250g – 300g flour makes 3 x 20 dumpling, roughly 3 big plates. Should make it harder so it turns more chewy, and add a bit of salt at the beginning.<\/p>\n
Pan fry – Telflon pan is easy to kook. But still need a little bit of oil, add dumpling before it gets too hot, cook for a bit, and add water (1 cup of water + 1 spoon of flour), enough for 60 pieces, add top with sesame oil at the end.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry skin taste better than Life skin, flour makes taste quite different, even handmade skin with Japanese flour are whiter and more chewy than Chinese ones. The machine made skin are very thin and quite chewy, if cook too much … Continue reading