Posted by Kroocrew on Wednesday, June 2, 2010 Under: China
- 2 cups flour
- 3/4 teaspoon salt
- 2 teaspoons dried shrimp
- 2 teaspoons Chinese rice wine, such as Shaoxing,
- 180 gm (6 oz) cabbag , chopped
- 1/2 teaspoon kosher salt
- 500 gm (~1 lb) ground pork
- 120 ml (1/2 cup) ie:1 bunch chives, finely chopped
- 2 scallions (green parts only), thinly sliced.
- 4 cloves garlic, smashed and chopped
- 1/2 teaspoon fresh ginger, finely grated or ground
- 45 ml (3 tablespoons) light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon dark sesame oil
- 1 large egg, beaten
- 1/4 teaspoon freshly ground black pepper
- 1 heaped tablespoon cornstarch
- 4 1/2 tablespoons vegetable oil
For dipping sauce
- 1/4 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1 teaspoon Sriracha (Southeast Asian chilli sauce)
- 1 scallion (green part only), thinly sliced on the diagonal
- In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon or chopstick , mix until dough forms a ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes.
- Cover with a damp cloth let rest at room temperature 20 minutes.
- In a bowl, combine all ingredients. Gently knead mixture until just combined. Refrigerate until ready to use.
- Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands roll each piece into 2 cm (~3/4-in) diameter log. Using floured knife, cut each log into 2.5 cm (1 in) long sections.
- Pinch 1 dough section out into circle, and then roll out on floured surface using floured rolling pin to 10 cm (4 in) diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
- Fill and pleat dumplings
- Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dipped in water, gently wet around edge of wrapper. Place 1 heaped tablespoon filling in centre of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
- Using thumb and forefinger of left hand begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
- In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil.
- Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan.
- Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
- Important: Re-oil the steamer trays with each and every batch of dumplings. They will stick and tear otherwise
- In large pan with a lid, over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking.
- Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter).
- Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) (NB: If using a non-stick pan then use a wooden spatula to prevent scratching of the non-stick surface)
- Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
- In medium bowl, stir together all ingredients.
- Option select another Dipping sauce from the choices here
In : China
Tags: seafood shrimp meat pork "oyster sauce" chillie