| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Eastwest2 |
1 |
servings |
INGREDIENTS
|
|
=== VEGETARIAN DUMPLING FILLING === |
| 2 |
bn |
Garlic chives; finely chopped |
|
|
(regular chives can be substituted) |
| 2 |
pk |
Mung bean noodles – 1 1/3 oz ea); soaked soft, |
|
|
And cut into 1/2" strands |
| 1 |
c |
Re-hydrated black mushrooms; stemmed, and |
|
|
Finely diced |
| 2 |
tb |
Minced ginger |
| 1 1/2 |
tb |
Minced garlic |
| 2 |
tb |
Thin soy sauce |
| 3 |
tb |
Sesame oil |
| 1/2 |
tb |
Salt |
| 1 |
|
Egg |
|
|
=== COLD WATER DOUGH === |
| 4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Cold water |
|
|
=== SPICY SOY DIPPING SAUCE === |
| 1/3 |
c |
Thin soy sauce |
| 1/3 |
c |
Rice wine vinegar |
| 1/3 |
c |
Sliced scallions |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Sambal |
INSTRUCTIONS
In a large bowl thoroughly mix all filling ingredients together by
hand. Cook a tester to check for seasoning.
For the Cold Water Dough: In a stainless steel bowl, mix flour and
salt. Slowly add cold water to flour in 1/4-cup increments. Mix with
chopsticks until a ball is formed. On a floured surface, knead dough
until it becomes a smooth, elastic ball. Place back in bowl and cover
with a damp cloth. Allow dough to rest for at least 1 hour.
Working on a floured surface with floured hands, roll out dough to
form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and
turn them over so cut sides are facing up. Flatten with your palm and
roll out thin using a rolling pin. The dumpling wrapper should end up
about 3 inches in diameter.
Making The Dumplings: Place a small mound of filling in the middle of
the wrapper. (Be very careful not to touch the edges with the
filling, as this will impede proper sealing of the dumplings. Nothing
is worse than dumplings breaking during cooking.) Fold the wrapper in
half to form a half moon shape. Starting on one end fold/pinch the
wrapper tightly together. Proceed with this fold/pinch method until
the dumpling is completely sealed. There will be approximately 10 to
14 folds per dumpling. Rest the dumplings with the folded edges
straight up.
Cooking The Dumplings: Use a large stock pot with plenty of water.
Add a small handful of salt, as if you were cooking pasta. Make sure
the water is at a rolling boil before adding dumplings. Once the
dumplings are dropped, gently stir so that they do not stick together
or stick to the bottom. Do not try to boil too many at a time, as it
will take too long to cook resulting in soggy dumplings. Overcooking
also causes the dumplings to break apart.
For the Spicy Soy Dipping Sauce: Combine all and serve in a small
bowl.
For Plating: Serve dumplings on a large platter lined with lettuce
with a bowl of dipping sauce on the side. One family tradition is the
serving of the dumpling 'broth' at the end of the meal since
inevitably some of the dumplings do break and flavor the water. Waste
not, want not.
This recipe yields ?? servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B18) - from the
TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 2325 Calories (kcal); 55g Total Fat; (21% calories from
fat); 58g Protein; 393g Carbohydrate; 187mg Cholesterol; 4344mg
Sodium Food Exchanges: 25 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0
Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Iris Lee Tsai
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