Boiled meat dumplings (shwei jaudz, shui jiao-tse)
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Boiled meat dumplings (shwei jaudz, shui jiao-tse)
  Meat    Dumplings    Chinese  
Last updated 6/12/2012 1:09:39 AM. Recipe ID 36652. Report a problem with this recipe.
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      Title: Boiled meat dumplings (shwei jaudz, shui jiao-tse)
 Categories: Chinese, Loo
      Yield: 10 As an appe
 
      8 oz Cabbage, chopped fine
      1 ts Salt
      1 c  Water
      2 oz Garlic chives or
           Scallions, green part,
           Minced
      8 oz Pork loin, not too lean,
           Chopped fine or
           -ground coarse
    3/4 ts Salt
    1/2 ts MSG
      3 tb Sesame oil
    1/4 ts Pepper, ground fine
      1 tb Ginger root, minced
           Dumplings:
      3 c  Flour
    3/4 c  Water, ice-cold
           Flour to prevent sticking
 
  Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 c water and
  squeeze dry, discarding liquid. Add chives and pork. Mix all together
  with seasoning ingredients.
  
  Knead flour and water together until it is a smooth dough. Let rest
  10 min. Roll out into a long cylinder and divide into 48 or 50
  pieces. Roll out each piece into a 2" circle.
  
  Put 1/3 oz filling (appx) in each circle. Fold circles over and seal
  with water, pleating one side artistically as you go (optional!). If
  you pleat, you will get one crinkled side and one straight side, and
  the dumplings will pull into a slightly curved or crescent shape;
  otherwise you will have straight, flat, boring-looking dumplings that
  still taste fine.
  
  Cooking procedure 1:
  
  Boil 12 c water. Lower heat to low. Cook dumplings for 4 min, covered,
  stirring occasionally. This produces a standard restaurant dumpling.
  
  Cooking procedure 2:
  
  Boil 10 c water. Add 1/3 the dumplings and stir. Cover and let water
  return to a boil. Add 1/2 c icy cold water. Stir. Cover again and let
  water return to a boil. Add another 1/2 c icy cold water. Stir. Cover
  a third time and let water return to a boil. Remove dumplings
  immediately and drain them. Repeat the entire procedure until
  dumplings are done. This is said to produce a more delicate dumpling,
  but I don't recall ever having tried it myself.
  
  Sauce 1:
  
  1   c soy sauce 1/2 c broth (cooking water will do!) 1 t white
  vinegar or cider vinegar 1/2 t sesame oil 1/4 t sugar 1 t scallion,
  chopped, including green part
  
  Sauce 2:
  
  1   c soy sauce 1/2 c broth 1/2 t sesame oil 1/4 t hot pepper oil or
      1/4 t  red pepper flakes
  
  Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth
  
  From:    Michael Loo
  
  refined from Wei-chuan cook book Chinese Snacks
  
  Recipes 




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Recipe ID 36652 (Apr 03, 2005)

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