| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Dim sum, Yee |
1 |
Servings |
INGREDIENTS
|
|
-Yield: 4 doz. |
| 4 |
c |
Sifted all purpose flour |
| 1 |
c |
Warm water + 2 tbsp |
| 1 |
lb |
Ground pork;fresh |
| 1 |
pk |
Chopped spinach;frzn (10 oz) |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Sesame oil |
| 1 1/4 |
ts |
Salt |
| 3 |
tb |
Green onions;minced |
| 3 |
tb |
Ginger;fresh;minced |
| 3 |
tb |
Chinese parsley (cilentro) minced |
| 2 |
tb |
Light soy sauce |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
DOUGH
FILLING
DIP
TO MAKE DOUGH: Mix flour with warm water and knead for 10 to 15 minutes.
There is no need to add any flour on the board as you knead because the
dough should be at a perfect consistency. Let dough rest for 20 minutes
while you make the filling. TO MAKE FILLING: Partially thaw spinach and
lightly squeeze out liquid (leave some liquid with the spinach). Mix with
rest of ingredients. WRAPPING: Divide dough into 4 parts. Roll each part
out to about 12 inches in length and divide into 12 balls. Roll each ball
into 3 inch round flat discs and drop 1 tbsp. of filling in center. Fold
the dough over the filling, pinching together just the top to make a half
circle. On the side nearest you, form 2 to 3 pleats on each side and pinch
them to meet the opposite side to seal. Continued in Part 2.
Posted to MM-Recipes Digest V4 #140 by "Griff" <wgriffin@ix.netcom.com> on
May 20, 1997
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