It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

PAN FRIED CHINESE DUMPLINGS

One of my favorite Asian foods , i really love these homemade pan-fried Chinese dumplings, filled with ground beef and sliced scallions. Also known as potstickers, they’re fun to assemble, can be made ahead of time, and easy to cook.


Dumplings can have a wide variety of fillings; most commonly, they are filled with ground pork with cabbage, chicken with onions, beef with scallions, or shrimp with celery. One of my favorites is the classic beef dumpling, which has a simple filling with ground beef, scallions, fresh ginger, and sesame oil.


Freshly made dumplings keep well for months in the freezer, which is why it’s easy to whip up a big batch of homemade Chinese dumplings to freeze until ready to cook. Once frozen, they can be quickly cooked by either boiling or pan-frying, which makes them perfect for dinner in a pinch.


Here are a few tips on wrapping dumplings:

  • Take the package of dumpling wrappers out of the fridge to let them soften at room temperature before wrapping. Ideally let them sit out for 1-2 hours. This will make the wrappers more flexible and easier to handle.
  • Keep the dumpling wrappers covered when not in use, so that they don’t get too dry. Once wrapped with filling, drape a wet paper towel over them.
  • Don’t overstuff the dumplings, otherwise they will be difficult to wrap and you might end up with broken wrappers. Keep the stuffing to about 1 tablespoon of beef mixture.

Pan Fried Chinese Dumplings Recipe
Homemade pan-fried Chinese dumplings filled with ground beef and sliced scallions. Also known as potstickers, they're fun to assemble, can be made ahead of time, and easy to cook.


Ingredients

For filling and wrapping:
  • 1 pound ground beef 85% lean or less
  • 8 scallions thinly sliced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 30 round dumpling wrappers
For pan frying:
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • For dipping sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • dash of sesame oil
Instructions
  1. Remove the dumpling wraps from the refrigerator. Let sit at room temperature to soften while you work on the next step.
  2. In a large mixing bowl, combine beef, ginger, sesame oil, and salt. Stir until it combines into a smooth and sticky mixture. Add scallions and stir them into the mixture.
  3. Prepare a surface for wrapping the dumplings and a small dish of water. Scoop about 1 tablespoon of the beef mixture onto a wrapper. Dip your finger in the water and run it along the round edges of the wrapper to moisten. Fold in half and pinch along the edges to seal, using more water if needed. Repeat until the beef mixture is used up, using a damp paper towel to cover the assembled dumplings so they don't dry out.
  4. Heat canola oil in a nonstick pan over medium heat for a few minutes until hot. Working in batches, add dumplings to the pan in a single layer. Let them cook until browned on the bottom, about 5 minutes.
  5. Pour about 2 tablespoons of water over the dumplings and cover with a lid. Let them steam until cooked through, about 5 minutes. Remove the lid. Transfer the dumplings to a serving plate.
  6. Combine dipping sauce ingredients in a dip bowl. Serve with dumplings.

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