INGREDIENTS

INSTRUCTIONS

Mix flour and water. Add more water a teaspoon at a time until dough cleans
bowl. Turn it out on a floured board; knead smooth. Wrap in plastic wrap,
and set aside for 20 minutes. Brown and drain ground beef of all fat. Wash
and dry fresh spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well. Form dough into a long roll 1 inch in
diameter. Cut or break into 1 inch sections. With your hands or a large
glass, flatten each piece into a circle 3 inches in diameter. Place 1
TABLESPOON of filling in the center of each circle. With a finger dipped in
water, dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil. Place the
dumplings in the pan and brown them on each side. Add enough broth or water
to come up to a third of the height of the dumplingsl Cover pan tightly,
and steam until water is all gone - about 15 to 20 minutes. Serve the
dumplings hot or cold with sherry or vinegar for dipping.
FROM: HOLD the Fat, Sugar & Salt by Goldie Silverman and Jacqueline
Williams copyright 1984
NOTES : Cal 314.5 Total Fat 5.6g Sat Fat 2.1g Carb 51.7g Fib 1.4g Pro 12.9g
Sod 79mg CFF 16.3%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 29,
1998, converted by MM_Buster v2.0l.

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