Article by Emely
Shanghai-style wrappers are thinner but stay firmer, less slippery after they're steamed (and crisper after they're fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarchdusted baking sheet in the refrigerator. Makes about 40 dumplings.So let's begin(Ingredients and Directions)CHINESE DUMPLINGSINGREDIENTS :• 3⁄4 pound ground pork• 1⁄4 pound medium shrimp
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