Dumpling Skins (jiao Zi Pi)

Jesus' gospel of forgiveness is not unrelated to the Bible's demand for holiness. Obedience is not a 'second step' added to our faith, so that 'accepting Jesus as Savior' must be supplemented by 'accepting Jesus as Lord.' We are not saved by grace and then sanctified (made holy) by our own works. Being a Christian is not a matter of adding our will to God's, our efforts to His. Rather…'putting away sin,' which is faith in action, is the means to persevering, which we do by depending on Jesus from beginning to end. In other words, repenting from the disobedience of disbelief, and the life of persevering faith that this brings about, which entails obeying God, are all one expression of 'looking to Jesus.' One cannot exist without the other… There is only one thing, not two, that we must do to be saved: trust God with the needs of our lives. This one thing in God's provision (now supremely manifested in Christ) will show itself, from beginning to end, in our many acts of repentance and obedience.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Bread	50	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
1 1/4	c	Boiling water

INSTRUCTIONS

From:    Brenda Adams <ADAMSFMLE@AOL.COM>  Date:    Mon, 15 Jul 1996
13:13:28 -0400 The texture of these fresh  pasta products is positively
silky in comparison to the commercially  prepared kind.  Making them by
hand is a very time-consuming process,  but the result is certainly
worth the effort. Commercial dumpling  skins (gyoza) will work just
fine.  Place the flour in a mixing bowl and add the boiling water.
With a  wooden spoon, mix the ingredients to a rough ball. 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 too sticky, need a few tablespoons
of flour  into it. Cover the dough and let it rest for 25 minutes. Cut
the  dough in two and form each half into a long snakelike roll about 1
inch in diameter. Cut each half into 25 pieces. with a cut edge down,
press each into a circle. Using a small rolling pin or a tortilla
press that has been lightly floured, roll out each piece into a  3-inch
circle. Cover the circles with a cloth or towel to prevent  drying.
Most of this came from the book Nina Simonds, "Classic Chinese
Cuisine", Houghton Mifflin Company, Boston, 1982.  It is an excellent
Chinese cookbook. The recipes are straight forward and typically
pretty easy. It contains nice (often wordy and sometimes slightly
dated) descriptions and historical notes.  EAT-L Digest 14 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 23 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 6.7mg Carbohydrates: 4.8g Fiber: <1g Sugar: <1g Protein: <1g