Dumplings are very popular in China,
and there is a wide variety of different shapes and sizes, with fillings ranging
from pork and vegetables to mushrooms and bamboo shoots. Some enclose the
filling in a very thin dough skin ( jiao zi) while others use a
dough made from a glutinous rice flour. There are also steamed buns (bao zi) filled with
meat or a sweet bean paste. There are three different ways of cooking and serving dumplings.
To poach dumplings, drop them
into a saucepan of vigorously boiling water. The boiling will slow down, then
picks up again. When this happens, add a cupful of cold water. Repeat twice
more, cooking the dumplings for 4 - 5 minutes.
To steam dumplings, place
them on a bed of lettuce or spinach leaves on the base of a bamboo steamer.
Cover with the lid and cook for 8 - 10 minutes.
To 'grill' of light fry
dumplings, fry them in a shallow frying pan until they are slightly browned,
then add a little water. Cover with a bamboo steamer lid, and cook until the
water has completely evaporated.
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