jiaozi - chinese dumplings
 
these chinese dumplings are especially popular during the chinese new year 
season. 
 
  jiaozi dough:
3 cup  all-purpose flour
  up to 1 1/4 cups ice cold water
1/4 tsp  salt
 
  filling
1 cup  ground pork or beef
1 Tbsp  soy sauce
1 tsp  salt
1 Tbsp  chinese rice wine or dry sherry
1/4 tsp  freshly ground white pepper, or to taste
3 Tbsp  sesame oil
1/2   green onion, finely minced
1-1/2 cup  finely shredded napa cabbage
4 Tbsp  shredded bamboo shoots
2 slice  fresh ginger, finely minced
1 clove  garlic, peeled and finely minced
 
stir the salt into the flour. slowly stir in the cold water, adding as much as is 
necessary to form a smooth dough. don't add more water than is ncessary. knead 
the dough into a smooth ball. cover the dough and let it rest for at least 30 
minutes. while the dough is resting, prepare the filling ingredients. add the soy 
sauce, salt, rice wine and white pepper to the meat, stirring in only one 
direction. add the remaining ingredients, stirring in the same direction, and mix 
well. to make the dumpling dough: knead the dough until it forms a smooth ball. 
divide the dough into 60 pieces. roll each piece out into a circle about 3-inches 
in diameter. place a small portion (about 1 level tablespoon) of the filling into 
the middle of each wrapper. wet the edges of the dumpling with water. fold the 
dough over the filling into a half moon shape and pinch the edges to seal. 
continue with the remainder of the dumplings. to cook, bring a large pot of water 
to a boil. add half the dumplings, giving them a gentle stir so they don't stick 
together. bring the water to a boil, and add 1/2 cup of cold water. cover and 
repeat. when the dumplings come to a boil for a third time, they are ready. drain 
and remove. if desired, they can be pan-fried at this point. 
 
 
 
 
(ID: 74706) Mirror: rec.food.recipes: Tue, Feb 22, 2005


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