Dumpling

As a celebration cuisine during Lunar New Year and a daily dish, Chinese dumpling plays a significant role in East Asia cuisines. Served with dipping sauces or soup, dumpling can be water boiled, pan-fried and steamed. Traditional dumplings contain chopped vegetables and minced meat with thin, elastic flour dough. Water boiled dumpling is the essence of all dumpling derivations. The simplest ingredient and culinary method show the most profound complexity of dumpling, and the dumpling wrapper is the key. Made from unleavened dough, a round rolled wrapper will be fold and sealed by pressing the edge shut, forming beautiful folds like ruffles. A good piece of dumpling wrapper must be thin and elastic enough to contain the fillings. A dumpling which cannot keep its form while boiling is a failure. Thus, the wrapper cannot be too tender nor yet too thick, but a perfect texture that is pleasantly chewy. Therefore, to reproduce such texture by machines, Hundred Machinery developed dumpling forming machines, HM-7 series, for automatic dumpling production.