How to Make Mongolian Dumplings

Do you hump confirm or formulation yummy foods from polar cultures? Well I do. I love eating and cooking many different meals from different cultures and countries, but my traditional Mongolian Dumplings atomic number 18 the best. My purpose of my speech is to t all(prenominal) you how to firebrand Mongolian traditional dumplings with net profit salad in your own kitchen. There are very easy three steps such as accumulate ingredients, preparation and process of making dumplings and cabbage salad.First of all, for the ingredients all you select to take in is 3 cups of all purpose dredge, 1 ? pounds of beef, 2 carrot, 1 cabbage, 4 cloves of garlic, ? onions, white vinegar, vegetable anoint, 2 teaspoons of salt and little collation of black grung peeper for better taste. You bottom of the inning find these ingredients some in any grocery store you like to shop for your groceries. When you have all the ingredients of the dumplings we can go to the preparation. First, prep are the kale uniteture. tack together about 3 cups of flour into a large mixing bowl.Slowly mix in ? cup water to strike stops that is not alike dry or too moist. Knead the clams on a floured board for a few minutes. Coer it with the bowl and let it stupefy or rest as the Mongolians say for 15 minutes. In the signify time, finely mince or cut the beef and place it in a bowl, and add the shredded carrot, chopped cabbage, garlic and onions. Vegetarians often alternate the meat with mashed potatoes, cabbage and carrots, or if you like lamb meat or pork you can replace the meat but I love it with horse meat.Anyway, add additional spice to taste into meat, along with salt. dismantletually mix in about half cup of water to deem the meat its juices. After the dough has rested, knead it again for 2 to 3 minutes and accordingly slice it into long strips about 1 wide. inscription each strip on floured board to blade long dough snakes, which you then cut into small pieces, abou t 1by 1. Squish each piece flat in the palms of your hands to make what look like small round cookies. Lightly coat these pieces with flour in the bowl and then flatten each with a whorl pin into a edit out round piece of dough.Now you are set to make dumplings. Holding the dough piece in the palm of your sensation hand, scoop a heaping teaspoon of the meat mixture into the middle of the dough piece. With the thumb of one hand and the fingers of the other, fold the dough up and over the meat, pinching the edges together to create the dumpling shape. Mongolians make dumplings in different shapes mouse shaped, rose shaped, flower shaped, and even some other shapes I dont even know how to name them, but the round yurt- shaped dumplings are the most common.Round yurt- shaped dumplings have usually small holes at the top of each dumpling where the edges of the dough come together and the steam will escape out. Now crepuscule the bottom of each dumpling in vegetable oil to dungeon i t from sticking to the base of the steamship pan and then place each onto a steamer pan, making sure that they are not trace to each other. Steam the dumplings in a boiling steamer for 15 minutes. While you are waiting for dumplings to get cooked you can start making the cabbage salad it takes about 10 minutes to make it.All you have to do is chop the cabbage and carrot into very thin strips, mix them with 5-6 tablespoon of vegetable oil or olive oil is even better, half teaspoon of salt, maybe a pinch or two sugar and add white vinegar as practically as you wanted until you get the satisfying taste, and you made Mongolian cabbage salad. Before taking the dumplings out of the steamer, it is important to waft assembly line over them with the steamer lid for 30 seconds or so, so as to keep the flour from becoming doughy.Now pile the dumplings onto a component part plate and take immediately to the table to serve with cabbage salad and draw tea. Mongolians are usually eat dumplin gs with their fingers, biting into each and then sucking out the hot juices before consuming rest of the dumplings. We besides love to eat dumplings dipped in soy sauce, ketchup, and even hot chili sauce. Now you have all the information to make Mongolian dumplings in your own kitchen with these 3 easy steps.