Essay On Chinese Dumpling

Question: How does changing the Chinese chives in the filling of the dumpling to Chinese cabbage affect the taste of the dumplings?

Hypothesis: If I change the Chinese chives to Chinese cabbage in the filling, then people won’t like it as much because Chinese chives has more flavor than Chinese cabbage.

Variables:
Controlled: Pork, shrimp, both cooked and raw eggs, rice noodles, salt, oyster sauce, pepper, chicken bouillon, oil.
Manipulated: Switching the Chinese chives to Chinese cabbage.
Responding: The taste of the dumplings. Materials:
Ingredients:
Original Manipulated
3/8 lb. Chinese chives
¼ lb. grounded pork
1/6 lb. peeled and grounded shrimp
2 scrambles and chopped eggs
1/10 lb. of soaked, dried, and chopped thin rice noodles
½ an egg
¾ tsp. Salt

Oyster sauce
¾ tsp. Soy sauce
½ tsp. Chicken bouillon
¾ lb. dumpling wrappers
Oil
Tools:
Knife
1 pan
2 large bowls
1 pot
Mixing spoon
Chopsticks (spoon or fork is fine too)
Small bowl

Procedures:
1. Chop the Chinese cabbage into about 1/8 of an inch.
2. Soak the cabbage.
3. Put salt in the cabbage bowl and use your hands to dry the cabbage.
4. Put grounded (or chopped) pork, shrimp, cooked eggs, and rice noodles in another bowl and season with salt.
5. Add the cabbage into the pork bowl.
6. Add soy sauce, pepper, oyster sauce, uncooked egg, and chicken bouillon to the filling bowl.
7. Mix well with mixing spoon in the same direction.
8. Let sit for 1 hour.
9. Put about 1 tbsp. of filling in the dumpling wrappers with chopsticks (spoon or fork) and seal with a little bit of water.
10. Boil the dumplings (about 30 at a time) in a pan of steaming water.
11. Take the dumplings out after 4 times of adding water.
12. Chop the Chinese chives into about 1/8 of an inch.
13. Put oil and salt in a heated pan, then put the chives in.
14. Take the chives out of the oil and repeat steps 4-11 with the chives.
Data:
The following is an example of a data table you can use, you are free to modify as you see fit.