Shanghai Dumplings – Chowza

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Mine, Pork, Tested	1	Servings

INGREDIENTS

2	c	Flour
1/4	c	Water, more or less hot
1	lb	Ground pork
1/2	t	Chinese 5 spice
1		Scallion, chopped
1	t	Light soy sauce
1/2	t	Ground black pepper
1/4	t	Szechuan peppercorns
		toasted and crushed

INSTRUCTIONS

A very simple and filling Shanghai staple.  Put flour in a food
processer. Gradually add water (your mileage may  vary) while mixing
until the dough forms into a ball. Roll out on a  floured surface to
about 1/16" thick. Use a glass to cut into 3"  circles. Set wrappers
aside.  Mix filling ingredients.  To assemble, put a wrapper in the
palm of your hand. Place about 1  tablespoon of the filling in the
wrapper and fold in half. Keep 1/4"  of the wrapper free of stuffing
for a good seal. Moisten edge with  water. Crimp the edges together
using your first 2 fingers and thumb,  fluting the edges. Go around in
one direction, flip over, then  reverse. The idea is to seal them good!
Cool in the 'fridge for at  least an hour.  Steam for 20 minutes; let
cool.  Deep fry until golden brown. Serve hot.  Variations/notes: *
Place each dumpling on a small piece of cabbage or  lettuce to prevent
sticking to the steamer rack. * Try boned pork  steaks, fat removed,
ground in a food processor. * Also try shrimp,  chicken, or a combo of
all. * Hot peppers, or pepper sauce, may be  added to the filling. *
The steam/cool/fry technique is the only way  it matches the real
thing! But these are also good just steamed.  I  usually do them mixed.
Sauces: Chopped garlic and light soy sauce  :       Coleman's Dry
Mustard mixed with cold water or light soy sauce  :       Sesame oil,
toasted sesame seeds, and dark soy sauce  :       Hot pepper sauce of
your choice  Makes about 16 dumplings.  Personal Note: When in
Shanghai, I visited a restaurant that served  only dumplings, on
Nanjing Lu. They had =so= many variations of  fillings and sauces; it
was incredible.  When I asked how the  wrappers were made, I was told
just mix flour and water, nothing else.  Recipe concocted by Kurt
Faria, assembled by taste and memories of  Shanghai, Chunghwa, 1994.
Posted to MM-Recipes Digest V4 #080 by Kurt Faria <kfaria@tgn.net> on
Mar 20, 1997

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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2946 Calories From Fat: 1794 Total Fat: 199.2g Cholesterol: 296.8mg Sodium: 3649.9mg Potassium: 1341.2mg Carbohydrates: 202.9g Fiber: 8.2g Sugar: 7.4g Protein: 77.4g