| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef, Chinese, Pork |
50 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground or very finely |
|
|
chopped pork or beef or |
|
|
1/2 |
|
|
& 1/2 |
|
|
Or 1/2 pork & 1/2 raw shrimp |
|
|
Marinade: |
| 6 |
T |
Sesame oil |
| 2 |
t |
Sugar |
| 3/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
lb |
Cabbage, napa or Chinese |
|
|
preferred or mix with |
|
|
bok |
|
|
choy |
|
|
Celery, carrot etc. |
| 1 |
t |
Salt |
| 1/3 |
lb |
Chopped green onions, use |
|
|
whole onion w/o roots |
|
|
Skin: |
| 3 |
c |
Flour |
| 3/4 |
c |
Cold water |
| 1/2 |
c |
Flour to prevent sticking |
|
|
during kneading. |
| 10 |
c |
Boiling liquid, water or |
|
|
stock optional |
INSTRUCTIONS
Filling: Chop the "meat" well and mix well with the marinade. Then
chop the cabbage or veggie(s) fine and mix with 1 t. salt and let sit
for 10 minutes; Squeeze out the excess water. Mix the veggie with the
meat and green onions and mix well by hand. Skins: In a bowl, add
water to the flour and knead into a smooth dough; let it stand for ten
minutes. Then roll the dough into a long baton-like roll and cut into
50 pieces. (I just divide in 1/2 & 1/2 & 1/2 etc and am satisfied with
four dozen. At the end I can eyeball 3 equal parts pretty accurately.)
Use a rolling pin to roll each piece into a thin circle. Place 1
portion (50 th or 48th) of filling in the center of a dough circle.
Fold the circle in half and moisten the edges with water. Use index
finger and thumb to bring the sides together. Pleat the open edge
together (into a semi-circle - sorta) keeping the other edge smooth.
The smooth edge will yield to the length of the pleated edge. Pinch
the pleats together to seal. Repeat for all dumplings. Boil 10 cups
water or stock or mixture and add dumplings; stir to prevent from
sticking together. Return to a boil, turn heat low and cook for six
minutes. Remove. Serve with dipping sauces. I like to give each diner
a small dipping bowl and provide Soy, Shao Hsing, Rice Vinegar, Sesame
Oil, Hot Sesame oil, Finely chopped or grated Garlic, Ginger, Bean
paste, Hot bean paste, Black Bean paste, Peanut paste as makings for
each to mix their dip to their liking. YOU CAN CHEAT and buy ready
made "gyoza" skins at most Chinese markets. If you are not too
dexterous, get a dumpling press and you can stuff, fold, pleat, etc
rapidly. Get more presses if you've a helper or two. Mine were under
$2.00 if I remember. These are the same as you use for pierogi, etc.
You can freeze these but wrap with separate partitions (I was
successful rolling them in saran. I'd wrap one, roll, wrap one, roll,
etc. When frozen and then cooked, as liquid returns to boil, lower and
poach for 10 minutes. If they are going to be pot- stickers (next
recipe) you can also steam them or poach in low liquid without
covering. FROM:FRED PETERS From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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