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  1. From: hammond

  2. (Steve Hammond)

  3. 13 Sep

  4. 32 GMT

  5. Dumpling Skins jiao zi pi

  6. The texture of these fresh pasta products is positively silky

  7. in comparison to the commercially prepared kind. Making them

  8. by hand is a very time-consuming process, but the result is

  9. certainly worth the effort. Commercial dumpling skins

  10. (gyoza) will work just fine.

  11. Fifty skins:

  12. 2 1/2 cups all-purpose flour

  13. 1 1/4 cups boiling water

  14. 1. Place the flour in a mixing bowl and add the boiling water.

  15. With a wooden spoon, mix the ingredients to a rough ball.

  16. If the dough is too hot to handle, let it cool a bit; then turn it out onto a lightly floured surface and need for about 5 minutes, until it is smooth and elastic. If the dough is

  17. too sticky, need a few tablespoons of flour into it.

  18. Cover the dough and let it rest for 25 minutes.

  19. 2. Cut the dough in two and form each half into a long snakelike

  20. 1 inch in diameter. Cut each half into 25 pieces.

  21. with a cut edge down, press each into a circle. Using a small

  22. rolling pin or a tortilla press that has been lightly floured,

  23. roll out each piece into a 3-inch circle. Cover the circles

  24. with a cloth or towel to prevent drying.

  25. Fifty Dumplings Jiao Zi

  26. Meat dumplings typify the hearty, wholesome qualities of northern

  27. home-style cooking. Traditionally, they are filled with pork,

  28. cabbage, and flavored with a generous amount of Chinese garlic

  29. chives. For a nice variation is to substitute lamb for pork

  30. 1 1/2 cups finely minced Chinese cabbage (Napa)

  31. 1 tsp salt

  32. 3/4 pounds ground pork

  33. 1 cup finely minced Chinese garlic chives, leeks, or scallion greens

  34. Dumpling Seasoning

  35. 2 Tbs soy sauce

  36. 1 Tbs rice wine (shaohsing)

  37. 2 Tbs sesame oil

  38. 1 1/2 tsp minced ginger

  39. 1 1/2 tsp minced garlic

  40. 1. Place the minced cabbage in a large mixing bowl, add the salt, toss lightly to mix evenly, and let sit for 30 min.

  41. (this is done to remove the water from the cabbage, so the

  42. filling will not soak through the dumpling skin.) Take

  43. a handful of minced cabbage and squeeze out as much water

  44. as possible. Place the cabbage in a mixing bowl. Squeeze

  45. out all the cabbage and discard water. Add the pork, minced

  46. chives, and "dumpling seasoning". Stir vigorously in to

  47. combine the ingredients evenly. (If the mixture seems loose,

  48. add 2 Tbs cornstarch to bind it together.)

  49. 2. Place a heaping tablespoon of filling in the center of

  50. each dumpling skin, and fold the skin over to make a half-moon

  51. shape. Spread a little water along the edge of the skin. Use

  52. the thumb and index finger of one hand to form small pleats

  53. along the outside edge of the skin; with the other hand,

  54. press the two opposite edges of the skin together to seal.

  55. The inside edge of the dumpling should curve in a semi-circular

  56. fashion to conform to the shape of the pleated edge. Place

  57. the sealed edge dumplings on a baking sheet that has been

  58. lightly dusted with cornstarch or flour.

  59. 3. In a large wok or pot, bring about 3qts of water to a boil.

  60. Add half the dumplings, stirring immediately to prevent them

  61. from sticking together, and heat until the water begins to boil.

  62. Add 1/2 cup cold water and continue to cook over high heat

  63. until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain.

  64. Cook the remaining dumplings in the same manner. (this is the

  65. traditional method of cooking dumplings; for a simpler method,

  66. boild for about 8 minutes, uncovered, on high heat.

  67. Serve the cooked dumplings with one (or both) of the following

  68. dipping sauces:

  69. Dipping Sauce I

  70. 3 Tbs Chinese Black vinegar or Worcestershire sauce

  71. Dipping Sauce II

  72. 1/2 cup soy sauce

  73. 2 Tbs Chinese Black vinegar or Worcestershire sauce

  74. 1 Tbs chili oil or chili paste with garlic

  75. Variation

  76. add 1 Tbs shredded gingerroot or minced garlic to either

  77. of the sauces.

  78. Pan Fried Dumplings Guo Tie

  79. Literally translated, guo tie means "pot stickers," and anyone

  80. who has not used a well-seasoned pan to cook these dumplings

  81. will understand the appropriateness of this title; the

  82. dumplings often refuse to dislogde themselves from the pan.

  83. 25 dumplings

  84. 3 1/2 Tbs peanut oil

  85. 5 meat dumpling from above

  86. 1 cup boiling water

  87. Heat a large wok or well-seasoned skillet until very hot.

  88. Add three tablespoons of oil and and heat until hot. Place

  89. the dumplings in the pan, pleated side up. Fry the dumplings

  90. over medium heat until their bottoms are a deep golden brown.

  91. Add the boiling water to the pan and cover. Reduce the

  92. heat to low and cook for about 10 minutes. Uncover, and pour

  93. out the water. Lightly rinse the dumplings for 5 seconds under

  94. hot running water to remove excess starch*. Drain. Place

  95. the pan containing the dumplings over medium-high heat.

  96. Drizzle 1/2 Tbs of oil around the dumplings and fry until

  97. 2 minutes

  98. any dumplings that seem to be stuck to the bottom.

  99. I have only had to rinse when I have made the skins myself.

  100. Most of this came from the book Nina Simonds, "Classic Chinese Cuisine", Houghton Mifflin Company, Boston, 1982.

  101. It is an excellent Chinese cookbook. The recipes are

  102. straight forward and typically pretty easy. It contains nice

  103. (often wordy and sometimes slightly dated) descriptions and historical notes.

  104. Steve H.

  105. Another spicy dipping sauce that actually comes from another

  106. recipe in the book, spicy steamed eggplant. The sauce is

  107. supposed to be poured over the steamed eggplant. We like

  108. it but love the sauce for just about everything.

  109. 1/4 cup soy sauce

  110. 1T rice wine

  111. 1T rice wine vinegar

  112. 2t sugar

  113. 1T minced scallion

  114. 1 1/2T minced garlic

  115. 2T sesame oil

  116. 2t chili oil or chili paste


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