Ginkgo leaves

The restaurant takes its name from the oldest tree in the world, the Chinese Ginkgo, which first appeared during the Jurassic Age about 160 million years ago.

Diners in the restaurant are able to see a range of outstanding pieces of artwork which add to the atmosphere. Combined with the background music a feeling of peacefulness is established.

The Chinese have many special festivals which are often celebrated in the restaurant for example the Mid-Autumn Festival which is one of the most important festivities in China . The festival is an evening celebration, dating back to more than 2 000 years ago, when families gather together to light lanterns, eat moon cakes and appreciate the round moon.

For those who have enjoyed the taste experience in the restaurant and would like to make their own dumplings here is the recipe.

Dumplings

Ingredients:

Filling:
*1 lb. ground pork (or beef)
*6 t. sesame oil
*2 t. sugar
*0.75 t. salt
*0.25 t. pepper
*0.25 lb. cabbage
*1 t. salt
*0.25 lb. chopped green onions

Skin:
*3 c. flour
*0.75 c. cold water
*0.5 c. flour (to prevent sticking during kneading)

Preparation:

1. Filling: Mix ground pork and ground pork, oil, sugar, salt and pepper well. Chop cabbage until fine. Mix the cabbage with 1 t. salt and let sit for 10 minutes; squeeze out the excess water. Mix the cabbage, ground pork, and green onions well.

2. Skin: In a bowl, add water to the flour and knead into smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece to a thin circle.

3. Place 1 portion of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat one edge while keeping the other edge smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch to seal. Repeat procedure for the other dumplings.

4. Boil water (10 cups) and add dumplings; stir to prevent dumplings from sticking together. Bring to the boil; turn the heat to low and cook for 6 minutes. Remove. When serving, use vinegar, soy sauce, sesame oil, hot bean paste, etc. as dipping sauces.