Global traditions: Dumplings
December 11, 2019
Introduction: As writing instructors in UWRF’s English Language Transition (ELT) Program one of our missions is to involve English learning students in campus activities while strengthening their knowledge of English. We could think of no better way to do this than to have them publish an article in the Student Voice. What you are about to read is the final product of several sessions of brainstorming and writing followed by consultations with native speakers including some from the TESOL program and the Student Voice. — Kiki Augustin (ESL 211 Intermediate Writing) and Alex Hatheway (MODL 310 Advanced Composition)
Dumplings are traditional pasta of the Han nationality in China. They are an annual festival food for the Spring Festival, and they are deeply loved by the Chinese people.
Just follow this recipe, you’ll have delicious dumplings. First, we can make the inside of the dumpling. It’s easy and convenient to buy stir pork stuffing. It doesn’t matter if you put more soy sauce in the meat stuffing.
Then you can add a little old soy sauce, then sesame oil, finally chopped green onion and ginger, then salt. This is according to your taste. The next step is the most important part—packing dumplings.
First put some stuffing on the dumpling skin, put it in the middle, don’t put it everywhere, it will affect pinching the skin. Second, fold the dumpling skin in half and pinch it in the middle to make the two layers stick together.
Next, knead one end of the dumpling skin. When kneading, leave more space on the bottom, because you need to knead the pleats on the bottom. Then pinch it from one end to the middle. The other side is the same way. Well, the thin skin with full filling dumplings can be wrapped. Making dumplings is simple, isn’t it?