CHINESE NEW YEAR DUMPLINGS
Ingredients:
Dumplings
Dumpling wrappers: (round/Gyoza) or 10 oz. unbleached white flour
8-12 oz. very hot water
Filling
8 oz. cabbage, finely chopped
8 oz. ground pork (see note)
1 oz. dried black mushrooms, soaked, stems removed and finely chopped
1 T. light soy sauce
1 T. dark soy sauce
1 T. rice wine or dry sherry
1 T. sesame oil
1 tsp. salt
1 tsp. freshly ground black pepper
Dipping Sauce
Chili bean sauce
White rice vinegar
Dark soy sauce
Prepare the filling ingredients and mix together until
blended. Keep chilled until ready to use.
To make dumpling wrappers: Place flour in a large bowl
and add half of the water in a steady stream while mixing it
into the flour with a fork or chopsticks. Add more water
gradually until you have moist, but not sticky dough.
Remove the dough from the bowl and knead until it is
smooth - five minutes. Return the dough to the bowl, cover
with a moist cloth and let rest for about 15 minutes. Cut into
rounds for dumplings.
Fill and seal the dumplings. (Once filled, dumplings can be
frozen for cooking later). To boil, drop dumplings into gently
boiling water for about four minutes (until dough is firm and
dumpling is cooked through). Remove, drain and serve with
dipping sauces.
Alternatively, dumplings can be fried - they are then called
Guotie (or "pot-stickers"). To fry, add about three
tablespoons of peanut oil to a wok or skillet; add the
dumplings, pleated edge up, in a single layer. Cook over
medium heat until they are lightly browned on the bottoms.
Pour in about 3/4 cup of very hot water and cover. Simmer
for about 10 minutes, until most of the water has evaporated
and the dumplings are "crispy" on the bottoms. Serve with
dipping sauces.
Makes 32 dumplings.
B-man
NOTE: Can use 4 ounces pork and 4 ounces chopped
shrimp.