Where is China?
Why did the Chinese come to the United States?
These are the Chinese immigrant's in the boat.
These are Chinese working in mines.
The Chinese are working in the mines in California.
The Great Wall of China.
The Terracotta Warriors and Horses.
They were lined up start like in a battle line.
These are horses tied up and ready to pull a charet.
Did you know that each Terracotta worriers heads are not the same.
Chinese clothes and hair
Chinese New Year!!!
The new year dragon
The Chinese dragon is surpose to scare off the bad luck.
Oranges and red envelops
Theses are the red envelops and oranges the kids will get.
Chinese around the table
This is how the Chinese celebrated Chinese new year.
1 small head Chines Cabbage (about 1 1/2 pounds)
1 teaspoon salt
1/2 pound lean ground pork
1/2 pound garlic chines ends trimmed, and minced
2 tablespoon soy sauce
1 1/2 tablespoons toasted sesame oil
1 tablespoon rice wine or sake
1 1/2 tablespoon peeled and minced fresh ginger
1 tablespoon cornstarch
35-40 round dumplings or gyoza skins
1/2 cup soy sauce
1/4 cup water
Cut off and discard the stem of the cabbage, separate the leaves, then rinse and drain. Stack the leaves in piles and cut into thin slices. Turn and chop finely. IN a large bowl, combine the cabbage and salt and let sit for thirty minutes. (This will draw water out of the cabbage.) After thirty minutes, squeeze as much water out of the cabbage and drain. Add the pork, garlic chives, and seasoning. Combine thoroughly with your hands or wooden spoon. The mixture should be stiff and rather sticky. If it seems too thin, add another teaspoon of cornstarch.
Lightly dust a baking sheet with cornstarch. Pace one teaspoon of filling in the centrer of the dumpling skin. Spread a little water along the edges of the skin. Fold the skin over the filling to form a half-moon shape. Using the thumb and index finger of one hand, press the outside edges of the skin together, forming small pleats with one edge. The insid edge of the dumpling should bend with the curve of the half-moon shape. Placethe sealed dumpling on the baking sheet. Repeat the process untill all skins are filled. Repeat the process until all skins are filled. Heat two tablespoons of oil in a skillet. Add Gyoza and cook immediately cover pan tightly. Lower temperature and cook until all water has been absorbed. Served while still hot with soy sauce.