Does anyone know the recipe to tong yoon (chinese flour dumplings-complicated version)?
TANG YUAN are actually sweet dumplings! Chinese Dumpling Jiaozi Stuffing Mixture (makes ~ 100 Jiaozi) one packet of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins. Wonton skins are thicker) 1.5 lbs mix of lean and fatty ground pork (the fat gives great flavor but too much will cause your Chinese dumplings to leak out during cooking so try to get a mixture of both lean and fatty pork) 4-5 cups of chopped Chinese Leeks (can also use regular leeks but will need to slice thinly) 1 cup of chopped Napa cabbage 3 tbsp of corn starch 2 tbsp of salt or soy sauce. ground pepper Mix up your lean and fatty ground pork in a large mixing bowl. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn starch, salt and ground pepper to the mix. Stir until well mixed. Since the leeks will soften and reduce in size during cooking, you’ll want a higher proportion of leeks in this mixture. Add more if necessary. Foldi
