Does anyone know the recipe to tong yoon (chinese flour dumplings-complicated version)?

The version that is in soup, with meats/mushrooms/veggies etc. HELP!|||TANG YUAN are actually sweet dumplings!





Chinese Dumpling Jiaozi Stuffing Mixture (makes ~ 100 Jiaozi)





one packet of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins. Wonton skins are thicker)


1.5 lbs mix of lean and fatty ground pork (the fat gives great flavor but too much will cause your Chinese dumplings to leak out during cooking so try to get a mixture of both lean and fatty pork)


4-5 cups of chopped Chinese Leeks (can also use regular leeks but will need to slice thinly)


1 cup of chopped Napa cabbage


3 tbsp of corn starch


2 tbsp of salt or soy sauce.


ground pepper





Mix up your lean and fatty ground pork in a large mixing bowl. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn starch, salt and ground pepper to the mix. Stir until well mixed. Since the leeks will soften and reduce in size during cooking, you鈥檒l want a higher proportion of leeks in this mixture. Add more if necessary.





Folding your Jiaozi Chinese Dumplings


There鈥檚 a whole art to folding these Chinese dumplings and here鈥檚 your chance to create your own style. The following is just a recommendation on how to fold your Chinese dumpling jiaozi. I鈥檝e met some handy veterans that can stuff and roll these Chinese dumpling jiaozi with one hand!





First fill the Chinese dumpling wrapper with about a teaspoon of stuffing, then taking your index finger brush a small amount of warm water just on the far edge of the wrapper opposite of you. Gently fold the Chinese dumpling wrapper over with your fingers and seal to finish. To make a fancy edge, you can double fold over and then press to the wet edge of the Chinese dumpling wrapper. (See photo).





Cooking your Jiaozi Chinese Dumplings


As I mentioned before Chinese Dumplings are very versatile in Northern Chinese cooking. You can simply steam your jiaozi or boil them with noodles. Chinese dumplings are also great pan fried like potstickers.





Chinese Dumpling Jiaozi Soup:


Add a quart of water to a saucepan and bring to a boil. Add your Jiaozi into the boiling water. When the Chinese Dumplings float they鈥檙e ready. Drain and set aside. (at this point you can pan fry them if you want to go that route - they can be eaten with soy sauce/white vinegar mixutre or hot sauce). To make a Chinese Dumpling soup, boil a few quarts of chicken or vegetable stock. Add Napa cabbage, mushrooms. Then mix in your Chinese dumplings. Season with soy sauce, sesame oil, raw chopped scallions. Enjoy!|||Sorry don't know...could you google it?|||use glutinous rice flour, mix enough water to make a dough. don't over kneed. pinch off tablespoon sz pieces and roll to make balls. bring chicken stock to boil, add mushrooms, sliced pork, nappa cabbage and bring back to boil. add tong yoon and cook until they float. use scallions as a garnish. or try this site for something more precise:





http://www.knowingfood.com/rice/tang_yua鈥?/a>