Post by carnation037 on Jan 23, 2003 0:25:10 GMT -6
Pork Filled Boiled Dumplings
for the filling:
8 ounces cabbage, finely chopped
1 teaspoon salt
1 cup water
2 ounces chive or scallion (green only) minced
8 ounces pork loin chopped fine (not too lean)
3/4 teaspoon salt
1/2 teaspoon MSG
3 tablespoons sesame oil
1/4 teaspoon fine ground pepper
1 teaspoon ginger root, minced
3 cups flour
3/4 cup water
SAUCE 1:
1 cup soy sauce
1/2 cup broth
1 teaspoon white or cider vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 teaspoon scallion, chopped
SAUCE 2:
1 cup soy sauce
1/2 cup broth
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes or hot pepper oil
Recipe
Sprinkle cabbage with salt. Let stand 15 minutes. Drain. Add 1 cup water and
squeeze dry, discarding liquid. Add chives and pork. Mix all together with
seasoning ingredients. Knead flour and water together until it is a smooth
dough. Let rest 10 min. Roll out into a long cylinder and divide into 48 or
50 pieces. Roll out each piece into a 2" circle. Put 1/3 oz filling
(approximately) in each circle.
Fold circles over and seal with water, pleating one side as you go,
(optional!). If you pleat, you will get one crinkled side and one straight
side, and the dumplings will pull into a slightly curved or crescent shape.
To cook: Boil 12 cups water. Lower heat to low. Cook dumplings for 4 min,
covered, stirring occasionally. This produces a standard restaurant
dumpling.
for the filling:
8 ounces cabbage, finely chopped
1 teaspoon salt
1 cup water
2 ounces chive or scallion (green only) minced
8 ounces pork loin chopped fine (not too lean)
3/4 teaspoon salt
1/2 teaspoon MSG
3 tablespoons sesame oil
1/4 teaspoon fine ground pepper
1 teaspoon ginger root, minced
3 cups flour
3/4 cup water
SAUCE 1:
1 cup soy sauce
1/2 cup broth
1 teaspoon white or cider vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 teaspoon scallion, chopped
SAUCE 2:
1 cup soy sauce
1/2 cup broth
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes or hot pepper oil
Recipe
Sprinkle cabbage with salt. Let stand 15 minutes. Drain. Add 1 cup water and
squeeze dry, discarding liquid. Add chives and pork. Mix all together with
seasoning ingredients. Knead flour and water together until it is a smooth
dough. Let rest 10 min. Roll out into a long cylinder and divide into 48 or
50 pieces. Roll out each piece into a 2" circle. Put 1/3 oz filling
(approximately) in each circle.
Fold circles over and seal with water, pleating one side as you go,
(optional!). If you pleat, you will get one crinkled side and one straight
side, and the dumplings will pull into a slightly curved or crescent shape.
To cook: Boil 12 cups water. Lower heat to low. Cook dumplings for 4 min,
covered, stirring occasionally. This produces a standard restaurant
dumpling.