Posted by Kroocrew on Wednesday, May 19, 2010 Under: China
It may be easier to start this aspect a day ahead. There's a lot of down time while waiting for various coolings to happen.
- 2 litres (2 quarts) of water
- 1 kg (~2 lbs) chicken bones (wings/back/neck)
- 60 gm (2 oz) of Virginia Smithfield ham or cured Chinese ham, cut into 4 pieces
- 250 gm (~1/2 lb) of pork skin & fat (you could also use pork belly)
- 2.5 cm (1 in) piece of ginger, sliced into 4-5 ginger “coins”
- 2 green onions, cut into 8 cm (3 in) pieces
- 4 large garlic cloves, smashed with side of your knife
- 2 teaspoons of Shao Hsing wine (or dry sherry)
- 1 tablespoon of unflavoured gelatin
- Wash pork thoroughly. Take the pork skin and with the backside of your knife, firmly scrape the surface of the skin to clean it further. Rinse it again.
- Place all ingredients in a large stockpot. When all ingredients come to a boil, immediately turn to low heat and simmer for 2 hours. Skim surface of impurities constantly to keep soup clean and clear.
- When the soup is finished. Strain and discard solids. We only use 4 cups of broth. (the rest can be used as a broth or stored frozen for another batch of the same)
- Place 4 cups of the broth back on the heat. When about to boil , turn heat off and add the gelatin.
- Mix for 2 minutes until all powder is dissolved.
- Pour broth into a baking dish or a few plastic containers, may be used instead.
- Refrigerate until set, or overnight.
- 500 gm (~1 lb) minced pork
- 250 gm (~1/2 lb) shrimp, shelled, deveined and minced finely
- 3 stalks green onion, finely minced
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon grated fresh ginger.
- 1 teaspoon Shao Hsing wine (or dry sherry)
- 1/4 teaspoon sesame oil
- Mix all ingredients. When the broth is set, run a fork through it, with criss-cross motion, to break up into very small 5mm (1/4 in) pieces.
- Take about 360 ml (1 1/2 cups) of the jelly broth and add that to the filling mixture.
- Stir to incorporate evenly throughout. Refrigerate until ready to use.
(makes about 40 dumplings)
- 400 grams of all-purpose flour
- 180 ml (3/4 cup) boiling water
- 60 ml (1/4 cup) cold water
- 1 tablespoon cooking oil
- Put 90% of the flour in a large bowl.
- Pour about a third of the hot water in the flour.
- Use a pair of chopsticks to stir vigorously.
- Add more hot water. Stir more. Add the last bit of the water and stir vigorously until the dough begins to form.
- Add the cold water and oil. Keep stirring vigorously with chopsticks. Stop when you can’t stir anymore.
- Dust counter with the remainder 40 grams of flour. Place dough on floured surface, use your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when you poke with your finger. Cover with plastic wrap and let it sit for 30 minutes.
- Divide the dough into 4 equal pieces. Take one piece (re-cover the remaining 3 pieces) and roll it into a long log, about 3 cm (1 ¼ in) diameter. Using pastry scraper or knife, cut dough into pieces about the size of a golf ball. Roll one of the balls between your palms to get a nice, round, smooth ball.
- Using a rolling pin, roll it out flat. Use 8 cm (3 in) cookie cutter or improvise. Take the edge of the wrapper and by gently swirling it between your fingers you can thin the edge out a little and retain the base thickness. This allows for good expansion of the dumpling and the classical purse appearance of the final steamed dumpling.
**Note: It's important to keep the counter floured as you work.
- Fill with 1 tablespoon of filling. pinch a pleat with the edge of the wrapper and in a concertina fashion continue around the edge bringing the edge up to a central point. It's important that each pleat is completely sealed by pinching well and that the final nipple is sealed the same way
- Repeat with rest of the dumplings. Make sure that you cover any dough that you aren’t currently using and cover the dumplings with a towel to prevent drying.
The Dipping Sauce (Combine and refrigerate)
- 2 tablespoons of sambal (hot chili & garlic sauce)
- 1/2 cup black vinegar
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon of julienned ginger
Using a bamboo steamer
- 1 head of Napa cabbage, leaves separated
- Fill steamer with 1 layer of Napa cabbage leaves.
- Steam over medium heat for 2 minutes to warm up the steamer and to soften cabbage.
- Place dumplings on the cabbage leaves, leaving 1 1/2″ space between each dumpling. Steam for 12 minutes.
Tiered metal steamer.
- It's most important to grease or oil the divider tray(s) for each batch. This prevents sticking and tearing of the dumplings.
- Place the dumplings as described for the bamboo steamer. Steam likewise.
In : China
Tags: jaozi meat pork chicken