Spicy dumplings with sesame sauce and hot oil
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Spicy dumplings with sesame sauce and hot oil
  Spicy    Dumplings    Chinese    New York    Sauces    Oils  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 18995. Report a problem with this recipe.
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      Title: Spicy dumplings with sesame sauce and hot oil
 Categories: Dumplings, Chinese, Masterchefs, New york, Au
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  Flour, all purpose
      1 pn Salt
    1/2 c  Water or more

MMMMM--------------------------FILLING-------------------------------
      2 tb Water, cold
      1 tb Ginger, fresh, finely
           -- chopped
      1 tb Scallion, finely, chopped
    1/2 lb Pork, butt, ground
    1/4 ts Salt
      1 pn Pepper, white, ground

MMMMM---------------------SPICY SESAME SAUCE--------------------------
    1/3 c  Tahini, (sesame seed
           -- paste) + 1 tablespoon
    1/3 c  Vinegar, Chinese, rice
    1/3 c  Soy sauce
    1/4 c  Sugar
  1 1/2 tb Oil, sesame
      1 tb Garlic, finely chopped
      1 tb Oil, chili, hot
    1/2 ts Peppercorns, Szechwan,
           -- ground
           Oil, hot chili
           Scallions, sliced
 
  For Dough: ==========
  
       In a mixer or processor, combine the flour and the salt.
  Gradually add water to the dry ingredients and knead to form a firm
  but moist dough. Wrap and refrigerate for 2 hours or more.
  
  For Filling: ============
  
       Combine water with the ginger and scallion.  Let stand, covered,
  2 hours or longer.  Strain, reserving liquid.  Stir liquid into the
  ground pork with salt and pepper.  Cover and refrigerate until needed.
  
  For Spicy Sesame Sauce: =======================
  
       Use a processor or blender to combine sauce ingredients.  Set
  aside.
  
  To Assemble: ============
  
       Divide your dough into 4 pieces.  Roll each piece into a cylinder
  about 1 inch in diameter.  Pinch or cut 6 or 7 walnut-size pieces
  from each cylinder.  Dust pieces with flour and stand each on a cut
  side. Use a rolling pin to flatten into 2 1/2 to 3-inch circles,
  turning them with your fingers as you roll and making them slightly
  thicker in center than at the edges.
  
       Place rounded teaspoons of meat filing in center of each circle.
  Fold edges up over filling, pressing dough together in center, then
  on two sides.  Pinch firmly.  Place on floured sheet of waxed paper.
  (If you find that your dumplings aren't sticking together at the
  edges, you can use a little bit of water to wet the edges before you
  pinch them together.... it will act like glue.)
  
       Cook ( a few at a time) in a large pot of boiling water until
  meat is firm, 4 to 5 minutes.  As the dumplings cook, they have a
  tendendy to float - this is normal.  Cook for a full four minutes at
  a minimum, or the meat may not get done.  Drain the dumplings and
  transfer to serving bowls. Drizzle with spicy sesame sauce and a few
  drops of chili oil. Sprinkle with scallions and serve.
  




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Recipe ID 18995 (Apr 03, 2005)

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