Name: Kuo-Tiehs Peking Pan-Fried Dumplings
Ingredients: 1/2 lb Chinese Cabbage; Filling, Mixed In A Bowl; 1/2 lb Ground Pork; 1 Scallion, Including Green Part, Minced; 2 ts Pale Dry Sherry; 2 ts Thin Soy Sauce; 1/4 ts Salt, Optional; 1/4 ts Sugar; Dough; 2 c All-Purpose Flour; 1/2 c Cold Water; 3/4 c Boiling Water; 6 tb Oil; Dipping Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese		18	Servings

INGREDIENTS

1/2	lb	Chinese Cabbage
		Filling, Mixed In A Bowl
1/2	lb	Ground Pork
1		Scallion, Including Green Part, Minced
2	ts	Pale Dry Sherry
2	ts	Thin Soy Sauce
1/4	ts	Salt, Optional
1/4	ts	Sugar
		Dough
2	c	All-Purpose Flour
1/2	c	Cold Water
3/4	c	Boiling Water
6	tb	Oil
		Dipping Sauce

INSTRUCTIONS

1. Put celery cabbage on a steamer or a rack and steam over water for about
10 minutes-or until tender. Mince cabbage, squeeze out excess water then
mix cabbage with filling mixture. Keep refrigerated before use.
2. Put 1 cup flour in a mixing bowl, and add cold water a little at a time.
Mix and knead into a soft smooth dough. Put the second cup of flour in a
separate mixing bowl. Add boiling water gradually. Mix and knead into a
soft dough. Mix hot and cold doughs together and knead until
homogenized-dough should be elastic and not sticky. Cover it with a damp
cloth and let rest about 15 minutes.
3. Roll dough into a long sausage, 1 inch in diameter. Pinch off pieces as
big as the size of a walnut. Flour them slightly and roll them into small
balls. With a rolling pin, roll each into a thin circle. Put about a
tablespoon of the filling in the center of each circle. Either use a
dumpling press to seal the edges together in a half moon shape, or crimp
using your fingers and a fork.
4. Place kuo-tiehs on a floured tray and cover with a towel.
5. Put 2 Tablespoons oil in a big skillet and spread it evenly. Line up the
kuo-tiehs in skillet. Pour enough cold water to come halfway up the sides
of the dumplings. Cover and cook for about 3 minutes. Remove from heat and
drain off liquid from skillet. Do not remove dumplings from skillet. Add 4
Tablespoons oil to the pan and spread it out evenly. Cover and pan-fry over
medium heat until the bottoms of the kuo-tiehs are crisp and brown. Serve
hot with choice of dip.
Recipe by: Classic Chinese Cook Book, Mai Leung.  pp.22-3 Posted to
MC-Recipe Digest V1 #577 by Sue <suechef@sover.net> on Apr 18, 1997

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