Boiled pot-stickers (shwei jow)
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Boiled pot-stickers (shwei jow)
  Potstickers    Vegetarian    Vegan    Chinese    Appetizers  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26204. Report a problem with this recipe.
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      Title: Boiled pot-stickers (shwei jow)
 Categories: Vegetarian, Vegan, Chinese, Appetizers
      Yield: 24 Servings
      8 oz Regular or firm tofu
      2 tb Black mushrooms, minced
           -(OR Shiitake mushrooms)
           -- (presoaked)
      2 tb Presoaked minced tree ear
      1 tb Dried lily buds, minced
           -- (presoaked)
      1 tb Green onion, minced
    1/2 ts Salt
  2 1/4 ts Soy sauce
  2 1/4 ts Sesame oil

      1 c  All-purpose flour
    1/4 c  Water

MMMMM-----------------------DIPPING SAUCE----------------------------
           Soy sauce
           Mushroom soaking liquid
           -OR- water
           Sesame oil (optional)
           Chile oil (optional)
  Mash the tofu to yield about 3/4 cup.
  To make the filling, combine mashed tofu with the minced ingredients,
  salt, soy sauce, and sesame oil.
  To make the wrappers, mix flour and water by hand, kneading just
  enough to make a ball of dough. Cover and let rest for at least an
  Place on a lightly floured board, and knead for 2 minutes or so.  With
  palms of your hands, roll it into a long, cylindrical shape, 12 inches
  inches long, 1 inch in diameter.  Cut crosswise into 1/2-inch pieces;
  you will have 24.  If your climate is dry, keep the dough covered.
  Shape these, cut-side up, into a round shape.  Flatten them with the
  palm or heel of your hand on a flour-dusted board.  With a pastry
  roller, small rolling pin, piece of dowel, or even an empty jar --
  all of these should be wielded under the palm of your hand -- roll
  each into a round wrapper, 3 inches in diameter, thicker in the
  center, thinner toward the edge. This is easily done by rolling the
  pastry roller from the edge of the piece of dough to the center, and
  back again, turning the dough counterclockwise a little with your
  left hand after each roll.  Continue all the way around several
  times, also turning the dough over once or twice, until you have a
  thin, 3-inch wrapper.
  To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper
  will hold) in an elongated mound in the center of each wrapper; fold
  the dough over the filling so that the edges meet.  Press the edges
  together for a tight seal, at the same time making four or five tiny
  pleats, pinched tightly flush with the edge.  Be sure that it is
  completely sealed to keep the water out and the filling in.  (With
  commecial wrappers, it may be necessary to moisten half of the inside
  edge first to get a seal.)
  Bring 4 cups water to the boil in a pot.  Immerse eight dumplings at
  a time for 3 minutes (add an extra minute if frozen -- do not defrost
  them first). Lest they break open, add a little water to slow the
  boil whenever it becomes too rapid.  Stir occasionally in case some
  of them stick to the bottom (true to their name).  After 3 minutes,
  remove the dumplings with a slotted spoon.  Cook the remaining two
  batches in the same way.
  Serve hot, accompanied by small dipping saucers of soy sauce and
  vinegar (cider or Chinese dark), mixed in roughly equal proportions,
  or to taste, and thinned with water or mushroom liquid if too strong;
  add perhaps a drop of sesame and/or chile oil.  Some people like to
  add a little crushed garlic, minced green onion, and/or gingerroot.
  Advance preparation: These can be assembled ahead and frozen. Do not
  defrost before cooking.
  * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by
  Karen Mintzias

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Recipe ID 26204 (Apr 03, 2005)

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