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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: Ms Flora Bay <florabay@technet.sg>
Subject: Chinese Dumplings
Message-ID: <Pine.OSF.3.90.941206080505.31409B-100000@einstein.technet.sg>
Date: Wed, 7 Dec 1994 23:43:20 GMT
Collection of Chinese style dumplings. These are taken from "Oriental
Snacks and Appetizers" by Jacki Passmore.
Fried Beef Pastries (Chiao-Tzu)
Makes 24
Pastry:
1 1/2 cups (6oz) plain (all-purpose) flour
1/2 teaspoon salt
1/2 - 1/4 cup (4-6 fl oz) cold water
deep frying oil
sesame oil (optional)
Filling:
125g (4oz) lean beef, finely minced
45g (1 1/2 oz) fat port, steamed and chopped
45g (1 1/2 oz) canned bamboo shoots, finely chopped
3 green onions, finely chopping
1.25cm (1/2 in) piece fresh root ginger, grated
2 teaspoons thin soy sauce
2 teaspoons dry sherry
1/2 teaspoon salt
1/4 teaspoons black pepper
1 1/2 tablespoons vegetable oil
Sift the flour and salt into a bowl and add the water slowly, working
until the dough begins to saften. Knead for approximately 4 minutes, then
cover with a damp cloth.
Mix beef and fat pork with the bamboo shoots, green onions and ginger and
add the seasonings and vegetable oil. Squeeze through the fingers until
sticky, then refrigerate for 30 minutes.
Roll out the pastry as thin as possible and cut into rounds with a 6.5
cm(2 1/2 in) pastry cutter. Place a spoonful of the filling in the centre
of each and fold in halves, pinching the edges together. Press the points
of a fork around the edges, or flute decoratively. Heat the deep frying
oil to fairly hot, add approximately 1 tablespoon of sesame oil for extra
flavor, if required, and deep fry the beef pastries, about 8 at a time,
until cooked through and golden brown. Drain well and serve hot.
My Additions : Buy ready made pastry from an oriental grocery store
instead of making own pastry. Omit the FAT PORK. Instead of deep frying,
heat 1-2 tablespoon of oil in a skillet. Brown the bottom of the dumplings
to golden brown. Add a cup hot water to the skillet and cover for a few
minutes. Dumplings will be ready when the water is almost dried up.
Steamed Shrimp Dumplings (Har Gow)
Makes 36
Pastry:
1 1/3 cups (5 1/2 oz) plain (all-purpose) flour
1/2 teaspoon salt
3/4 cup boiling water
Filling:
185g (6 oz) shrimp meat
45g (1 1/2 oz) canned water chestnuts, drained
2 teaspoons thin soy sauce
1 teaspoon sugar
2 teaspoons cornflour (cornstarch)
pinch of white pepper
Sift the flour and salt into a bowl and quickly add the boiling water.
Work with the handle of a wooden spoon until cool enough to touch, then
knead briskly on an oiled surface until it feel springy. Cover with a
damp cloth and set aside.
Mince the shrimp meat and water chestnuts and add the soy sauce, sugar
and cornflour. squeeze through the fingers until sticky, then refrigerate
for 30 minutes. Roll the dough into a long sausage and cut off small
pieces. Roll out on an oiled surface into thin rounds. Place a spoonful
of the filling in the centre of each and pinch the edges together. Press
the points of a fork around the edges to decorate. Arrange in an oiled
steaming backet or on an oiled plate and steam, tightly covered, over
high heat for 8-9 minutes. Serve hot with a dip of thin soy sauce and hot
mustard or chilli sauce.
Open Face Dumplings (Siew Mai)
Makes 36
36 wonton wrappers,
OR full quantity of pastry from Streamed Shrimp Dumplings
36 cooked peas
1 small boiled carrot, diced
Filling:
185g (6 oz) lean pork
125g (4oz) shrimp meat
6 canned water chestnuts, drained
3 dried black mushrooms, soaked
2 teaspoons thin soy sauce
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon sesame oil (optional)
Prepare the pastry, if using and set aside with the peas and diced
carrots. Finely minced the pork and shrimp meat, water chestnuts and
mushrooms (stems removed) and season with the soy sauce, salt, sugar and
sesame oil if used. Squeeze through the fingers until stickly then chill
for 30 minutes.
Roll out the pastry paper thin and stamp out 36 rounds with a 6.5cm (2
1/2 in) pastry cutter. Place a spoonful of the filling on each piece of
the pastry, or on each wonton wrapper and press the pastry up around the
filling so that it almost meets at the top. Press a green pea and a small
cube of carrot into the tops and flatten the bases. Arrange the dumplings
in an oiled steaming basket or on an oiled plate and steam, tightly
covered, over high heat for 10 minutes. Serve hot with thin soy sauce and
hot mustard dip.
Enjoy!
Flora Bay
florabay@technet.sg