Recipes
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Shopping28 weeks ago
Remember to tenderise the meat
28 weeks ago
This is honestly a really difficult recipe. Be sure to read over the directions and make a plan to save time, as you can complete many instructions whilst other ingredients cook/marinate/rise. Make the dumplings small- they won’t cook otherwise- and be sure to create a thin (but not translucent) even distribution of dough around each helping of meat and potatoes. Be sure to oil the surface of the area in which you’re wrapping the meat so the buns don’t stick as they rise.
When steaming the dumplings, be sure to apply cooking spray to your plate/pan, and be sure you’re using a pan which is compatible with metal, as you’ll be using tin foil to suspend the plate.
As far as ingredients go, you can get away with using two potatoes instead of three, and I’d cut them into fourths or even eighths before boiling them to save time. The last time I made this recipe I quickly gave up on measuring ingredients and it seemed to work out pretty well.
When steaming the dumplings, be sure to apply cooking spray to your plate/pan, and be sure you’re using a pan which is compatible with metal, as you’ll be using tin foil to suspend the plate.
As far as ingredients go, you can get away with using two potatoes instead of three, and I’d cut them into fourths or even eighths before boiling them to save time. The last time I made this recipe I quickly gave up on measuring ingredients and it seemed to work out pretty well.