P.S.
Mama Hu is one of my dear friend Kiki's mom. And that is a very recent picture of her. What a beauty! Trust me when I tell you not to ask about her age. I know I wanted to drop dead right there on the spot.
Love you Mama Hu!
Y'all ready for this??????????????????????????????
To make your meat stuffing smooth like butter... All you need to do is add cold water to your ground meat (about 1 cup to 1 -1.5 lb ratio) before you add anything else into it. After cold water is added, use a pair of chopsticks or a fork like spatula mix and whip the water into the meat. Do not go crazy on the mixing/whipping. Make sure you are doing it steadily in one direction ONLY! (That means) If you are doing it clockwise then you CAN'T turn around and start going counter clockwise halfway through. This is a very tiring process. You have to keep mixing/whipping until the meat is making a higher pitch of that nasty sticky sound. (You know that sound when a shoe is being peeled off a puddle of mud? A higher pitch of that.)
After the mixing/whipping, before any seasonings, let the meat sits in the fridge for a bit (30 min or so). There should not be any visible liquid flow anywhere, in or around the ground meat, at this point. Now you may add whatever seasonings you need, following your favorite recipe to finish the dumplings.
In Mama Hu's recipe, she uses fresh shrimps, Chinese chives, ginger, garlic and a little bit of soy sauce, pepper and sesame oil. They were one of the best dumplings I've had so far.
This is how I wrap my dumplings. Pretty eh~?
