INGREDIENTS

INSTRUCTIONS

From:    Brenda Adams <ADAMSFMLE@AOL.COM>  Date:    Mon, 15 Jul 1996
13:13:28 -0400 Meat dumplings typify the  hearty, wholesome qualities
of northern home-style cooking.  Traditionally, they are filled with
pork, cabbage, and flavored with  a generous amount of Chinese garlic
chives.  Place the minced cabbage in a large mixing bowl, add the salt,
toss  lightly to mix evenly, and let sit for 30 min.  (this is done to
remove the water from the cabbage, so the filling will not soak
through the dumpling skin.) Take a handful of minced cabbage and
squeeze out as much water as possible. Place the cabbage in a mixing
bowl.  Squeeze out all the cabbage and discard water.  Add the pork,
minced chives, and "dumpling seasoning". Stir vigorously in to  combine
the ingredients evenly. (If the mixture seems loose, add 2  Tbs
cornstarch to bind it together.) Place a heaping tablespoon of  filling
in the center of each dumpling skin, and fold the skin over  to make a
half-moon shape. Spread a little water along the edge of  the skin. Use
the thumb and index finger of one hand to form small  pleats along the
outside edge of the skin; with the other hand, press  the two opposite
edges of the skin together to seal. The inside edge  of the dumpling
should curve in a semi-circular fashion to conform to  the shape of the
pleated edge. Place the sealed edge dumplings on a  baking sheet that
has been lightly dusted with cornstarch or flour.  In a large wok or
pot, bring about 3qts of water to a boil.  Add half  the dumplings,
stirring immediately to prevent them from sticking  together, and heat
until the water begins to boil. Add 1/2 cup cold  water and continue to
cook over high heat until the water boils. Add  another 1/2 cup cold
water and cook until the water boils again.  Remove and drain. Cook the
remaining dumplings in the same manner.  (This is the traditional
method of cooking dumplings; for a simpler  method, boil for about 8
minutes, uncovered, on high heat.  Serve the cooked dumplings with one
(or both) of the dipping sauces.  Variation: add 1 Tbs shredded
gingerroot or minced garlic to either  of the sauces.  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. From:  hammond@odin.scd.ucar.edu (Steve Hammond)
Shared By: ADAMSFMLE@aol.com  EAT-L Digest 14 July 96  From the EAT-L
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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