Dumpling Skins jiao zi pi – Asian Food Recipes

Dumpling Skins jiao zi pi – Asian Food Recipes

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    Directions

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    Recipe ingredients and directions:

    50 skins

    2 1/2 cups all-purpose flour

    1 1/4 cups boiling water

    Place the flour in a mixing bowl and add the boiling water. With

    a wooden spoon, mix the ingredients to a rough ball. If the dough

    is too hot to handle, let it cool a bit; then turn it out onto a

    lightly floured surface and need for about 5 minutes, until it is

    smooth and elastic. If the dough is too sticky, need a few

    tablespoons of flour into it. Cover the dough and let it rest for

    25 minutes.

    Cut the dough in two and form each half into a long snakelike roll

    about 1 inch in diameter. Cut each half into 25 pieces. with a

    cut edge down, press each into a circle. Using a small rolling

    pin or a tortilla press that has been lightly floured, roll out

    each piece into a 3-inch circle. Cover the circles with a cloth

    or towel to prevent drying.

    Jiao Zi

    50 Dumplings

    1 1/2 cups finely minced Chinese cabbage (Napa)

    1 tsp salt

    3/4 pounds ground pork

    1 cup finely minced Chinese garlic chives, leeks, or scallion greens

    2 Tbs soy sauce

    1 Tbs rice wine (shaohsing)

    2 Tbs sesame oil

    1 1/2 tsp minced ginger

    1 1/2 tsp minced garlic

    Place the minced cabbage in a large mixing bowl, add the salt, toss

    lightly to mix evenly, and let sit for 30 min. (this is done to

    remove the water from the cabbage, so the filling will not soak

    through the dumpling skin.) Take a handful of minced cabbage and

    squeeze out as much water as possible. Place the cabbage in a

    mixing bowl. Squeeze out all the cabbage and discard water. Add

    the pork, minced chives, and "dumpling seasoning". Stir vigorously

    in to combine the ingredients evenly. (If the mixture seems loose,

    add 2 Tbs cornstarch to bind it together.)

    Place a heaping tablespoon of filling in the center of each dumpling

    skin, and fold the skin over to make a half-moon shape. Spread a

    little water along the edge of the skin. Use the thumb and index

    finger of one hand to form small pleats along the outside edge of

    the skin; with the other hand, press the two opposite edges of

    the skin together to seal. The inside edge of the dumpling should

    curve in a semi-circular fashion to conform to the shape of the

    pleated edge. Place the sealed edge dumplings on a baking sheet

    that has been lightly dusted with cornstarch or flour.

    In a large wok or pot, bring about 3qts of water to a boil. Add

    half the dumplings, stirring immediately to prevent them from

    sticking together, and heat until the water begins to boil. Add

    1/2 cup cold water and continue to cook over high heat until the

    water boils. Add another 1/2 cup cold water and cook until the

    water boils again. Remove and drain. Cook the remaining dumplings

    in the same manner. (this is the traditional method of cooking

    dumplings; for a simpler method, boild for about 8 minutes, uncovered,

    on high heat.

    Serve the cooked dumplings with one (or both) of the following

    dipping sauces:

    Dipping Sauce I

    1/2 cup soy sauce

    3 Tbs Chinese Black vinegar or Worcestershire sauce

    Dipping Sauce II

    1/2 cup soy sauce

    2 Tbs Chinese Black vinegar or Worcestershire sauce

    1 Tbs chili oil or chili paste with garlic

    Variation

    Add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.

    Pan Fried Dumplings Guo Tie

    25 dumplings

    3 1/2 Tbs peanut oil

    5 meat dumpling from above

    1 cup boiling water

    Heat a large wok or well-seasoned skillet until very hot. Add

    three tablespoons of oil and and heat until hot. Place the dumplings

    in the pan, pleated side up. Fry the dumplings over medium heat

    until their bottoms are a deep golden brown. Add the boiling water

    to the pan and cover. Reduce the heat to low and cook for about

    10 minutes. Uncover, and pour out the water. Lightly rinse the

    dumplings for 5 seconds under hot running water to remove excess

    starch*. Drain. Place the pan containing the dumplings over

    medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and

    fry until the bottoms are again crisp (about 2 minutes). Loosen

    any dumplings that seem to be stuck to the bottom.

    * I have only had to rinse when I have made the skins myself.

    Category: Asian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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