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1995-09-27
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From: DonW1948@aol.com
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) dumplings
Date: 19 Jun 1995 20:00:02 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3s5322$sh4@junior.wariat.org>
MM: Fun Gwau (Steamed Translucent Dumplings)
---------- Recipe via Meal-Master (tm) v8.02
Title: Fun Gwau (Steamed Translucent Dumplings)
Categories: China, Seafood, Appetizer
Yield: 30 servings
6 ea Mushrooms, chinese black,
-dried
6 oz Shrimp; shelled, deveined
1 ts Salt
1 1/2 tb Oil, peanut
6 oz Pork butt; ground
1/4 c Bamboo shoots; diced fine
1/4 c Water chestnuts; diced fine
2 ea Scallions; chopped
2 ts Sugar, granulated
1/4 ts Pepper, white
1 tb Wine, rice; or dry sherry
1 1/2 ts Soy sauce, light
2 ts Cornstarch
2 tb Chicken stock
2 tb Coriander leaves; coarsely
-chopped
Oil
Wheat Starch Wrappers
Soy sauce, light; dipping
Mustard, chinese; dipping
Can be prepared entirely in advance and reheated a
few minutes before serving. The wheat starch wrappers
have an interesting chewy texture, a unique
translucent appearance and are absorbent of flavors.
Roll out the wrappers as thin as possible; otherwise
they come out rubbery.
Cover mushrooms in warm water for 20 minutes or
until soft and pliable. Remove and squeeze out excess
water from the mushrooms. Cut off the stems at the
base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.
Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.
Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.
<unknown source> posted by DonW1948@aol.com
-----
MM: Kuo-T'ieu (Fried Pork Dumplings)
---------- Recipe via Meal-Master (tm) v8.02
Title: Kuo-T'ieu (Fried Pork Dumplings)
Categories: China, Ham/pork
Yield: 6 servings
3 c Flour, all-purpose
2/3 c Water; warm
1/3 c Water; cold
1 lb Pork, ground
10 oz Water chestnut; diced
3 tb Soy sauce, mushroom flavor
3 tb Oil, vegetable
2 tb Sherry
2 tb Cornstarch
1 tb Scallion; chopped
1 tb Gingerrott; chopped
2 ts Salt
2 tb Oil, sesame
Add warm water to flour, mix with chopstick, then
add cold water and knead it very well. Stand for
15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt,
sesame oil, soy sauce, wine and cornstarch.
Place dough onto foured board and knead until
smooth. Divide dough into 40-50 pieces. Flatten each
piece with hand and roll into 2-3" round thin
pancakes. Put 1 to 2 teaspoons of filling in center
then fold over to make a half moon and pinch edges
together.
Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan
without overlapping. Fry 2 minutes or until bottom is
golden. Add 2/3 cup cold water, cover and cook until
water has evaporated. Add 1 Tablespoon oil to side of
pan and fry another minute and serve immediately. (I
use a 12 inch cast iron skillet for this and use more
than the 2 tablespoons oil mentioned above; I also use
more than the 1 T oil at the end. Swirl the oil around
the pan when you add it at the end...this helps
removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil,
chopped ginger, and chopped scallions.
My friends have told me that they have not had
better dumplings than these in any restaurant. Try
this and let me know what you think! Posted on Genie
by DSCHWARTZ [DAVE] "I got the recipe from a guy that
used to teach Chinese cooking here in Richmond, VA.",
reposted by DonW1948@aol.com