| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2/3 | lb | Napa cabbage |
| 2/3 | lb | Ground pork |
| 1/2 | c | Chopped green onions |
| 2 | tb | Soy sauce |
| 1 | ts | Salt |
| 3 | tb | Sesame oil |
| 1/4 | ts | Black pepper |
| 3 | c | Flour |
| 1/4 | c | Plus |
| 1 | tb | Cooking oil |
| 1 | tb | Soy sauce |
| 2 | tb | Vinegar |
| 1 | tb | Minced fresh gingerroot |
INSTRUCTIONS
DIPPING SAUCE Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and chop finely. Combine with the pork and green onions. Mix together the soy sauce, salt, sesame oil, and black pepper. Add to the cabbage mixture and combine thoroughly. Set aside. Place 2-1/2 cups flour in a bowl. Add 2/3 cup boiling water a little at a time, stirring in with chopsticks. Add 1/3 cup cold water and combine. Dust a bread board with some of the remaining 1/2 cup flour; turn the dough out onto it. Flour your hands and knead until smooth, using more flour as necessary to prevent sticking. Let rest for 10 minutes. Roll out as thin as possible in a 24-inch by 12-inch rectangle. Cut into 36 (4in. by 2in) sections. Divide the reserved cabbage and pork mixture into 36 portions. Place one portion on each section of dough; fold in half and pinch the edges to seal. Heat 1/4 cup oil in large saute pan. Place the dumplings in the pan, flat side down. Reduce heat and cook 1 min. or until golden brown on the flat side. Add 1/2 cup hot water. Cover & steam 5 mins. or til almost all the water has evaporated. Add the remaining 1 tablespoon oil. Place fried side up on a serving platter, with Dipping Sauce on the side. DIPPING SAUCE: Combine ingredients at least 20 minutes before serving. MANDARIN DELIGHT NORTH 7TH STREET, PHOENIX. BEVERAGE: TSING TAO BEER. From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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