Introduction:

A traditional Chinese dumpling with a generous filling. The beef was well cooked and the seasoning was spot on. The wrap was not thick and held together well through the cooking. It would be a quick supper.

Dumplings with pleasing integrity, the tender beef and the dumpling skin, proved balanced and there was an appealing overall juiciness.

Instruction:

1.Add an appropriate amount of water to the pot, boil the waterover high heat, waitinguntil the water is heated to the point where dense small bubbles appear at the bottom.

2.Add a teaspoon of salt, stir well, so that the dumplings will not crack easily when cooked.

3.Put dumplings into the pot and stir with spatula clockwise to prevent the dumplings from sticking together.

4.When the boiling water is about to overflow, we can add some cold water and let the dumplings continue to boil. Repeat this operation three times.

5.When the dumplings look like they are inflated and float on the surface of the water, it means they are fully cooked.

6.We can use the spider strainer to scoop the dumplings out of the water and let the water drain by holding it up.