| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork butt, coarsely ground |
| 1 |
c |
Finely chopped scallions |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Asian sesame oil |
| 1 |
tb |
Peeled, grated gingerroot |
| 1/2 |
lb |
Chinese Napa cabbage, * finely chopped |
| 1 |
pk |
(1 pound) round dumpling wrappers (gyoza), 3 inches in diameter |
|
|
Soy-Ginger Sauce |
INSTRUCTIONS
In a large bowl, combine the pork, scallions, soy sauce, sesame oil and
gingerroot. Mix well so that the flavors will penetrate the meat. Then add
the cabbage and mix until all the ingredients are thoroughly combined. The
filling will not taste right if you try to combine all the ingredients at
once.
Place 1 dumpling wrapper on a plate or a board. Place 1 scant tablespoon of
pork mixture in the center. Moisten the edges of the wrapper with a little
water, then fold them over the filling to form a half-moon shape. Pinch the
center together first, then stand the dumpling up on its base and pleat one
of the sides of the half-moon twice, halfway between the outer edge and the
center. Pleat the other side in the same way and leave the dumpling
standing up.
Stand the finished dumplings on a baking sheet lined with wax paper. Do not
allow the sides of the dumplings to touch each other, or they will stick
together.
Repeat, using the remaining dumpling wrappers and pork filling.
The dumplings can be made in advance and frozen for up to 3 months, or they
may be cooked immediately, either boiled or pan-fried. Serve hot, with
Soy-Ginger Sauce on the side.
*If you cannot get napa cabbage, substitute green cabbage. Because it is
not as moist as the Chinese cabbage, add 2 tablespoons of water to the pork
filling before incorporating the cabbage.
Yield: 40 to 46 dumplings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813
Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net>
on Feb 5, 1997.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”