Text 21081, 116 rader
Skriven 2007-10-06 12:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: food 239
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 DS> In the opinion of many -- everything is tastier than dumplings:-}}

A bad experience or two, and you're off dumplings forever.
I know that Glen got a lifetime dose when he was in eastern
Europe not too long ago. But sometime I'll make you (and maybe
him) dumplings that I think would be endorseable. I've made
potato ones with considerable success, bread ones with moderate.

 DS> The dumplings with the sour beef at Dimitri's were decent

But these were made up for by the dumplings with the sour beef
at Blob's.

 DS> Did you taste the other chocolates from Germany here at the picnic?
 DS> I'm pretty sure that 72% was the lowest of the the three samples we
 DS> put out.
 
Yep, the pepper one was a bit strong for me, but the
hot pepper one was just right. The third I found kind of
insignificant in taste, I forget why.

Of course, here are the other kind of dumplings.

Dumpling Skins
Cat: Chinese, pastry
Yield: 30 

1 1/2 c wheat starch 
2 Tb tapioca starch 
1 Tb shortening 
1 c boiling water 

Traditionally, Chinese chefs press out these thin wrappers
by using the oiled, flat side of a cleaver against a wooden
surface. But with a little practice, a rolling pin will
work, too. A tortilla press can make the process faster.
Cooking makes them translucent.

Sift wheat starch and tapioca starch into bowl. Add
shortening in a lump on top, but don't worry about mixing
it in. Quickly pour all of the boiling water onto the
shortening and starches and mix vigorously with a spoon.
The water cooks the starches.

When you can't mix anymore, turn the mixture out on a
board and knead until the dough is well blended. Dough
will be slightly sticky.

Divide the dough into 2 pieces. Roll each half into a 1"
cylinder. Cover with a damp paper towel and let rest 15 min.

Slice each cylinder into 15 pieces, about 1/2"  each; roll
each piece into a ball and cover them with a damp paper
towel or wrap in plastic until ready to use.

To form the wrappers, very lightly oil your hands, a small
rolling pin and a wooden work surface. Using the heel of
your hand, gently press down on each ball to flatten enough
for a rolling pin. Then, using the rolling pin, carefully
roll out a thin round 3" in diameter. Don't use any flour.
If the dough is cracking around the edges, you can knead
each ball a bit before rolling it out.

You are now ready to fill and wrap. 

PER SKIN: 30 calories, 0 g protein, 6 g carbohydrate, 0 g fat
(0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.

Yank Sing restaurant, San Francisco, via Carol Ness, SF Chronicle


Mandarin Dumplings With Chives
Cat: Chinese, pastry
Yield: 30 

1 lb peeled, deveined raw shrimp, small to medium
2 1/2 oz winter bamboo shoots, diced small 
1 1/4 ts salt 
1 Tb cornstarch 
1 Tb sugar 
1 pn white pepper 
1 ts sesame oil 
2 Tb chopped chives 
30 dumpling wrappers 

Wash the shrimp and cut each into two or three pieces;
drain any extra moisture.

Put the shrimp, bamboo shoots, salt and cornstarch into a
bowl and mix well. Press hard on the shrimp with a spoon or
the palm of your hand to break down the shrimp slightly, but
be sure to leave chunks. (If you have a mixer with a paddle
attachment, mix for 1 min on low.)

Add the sugar and white pepper and mix well. Then add the
sesame oil, then chives, mixing well after each addition.
Refrigerate the mixture until ready to use; use the same day.

To wrap, place a heaping ts of filling in the center and fold
in from three points equally spaced around the circle; press
together the three edges where they meet in the middle. They
don't have to be perfect, as long as they seal. (You can
freeze the dumplings at this point.)

Steam on a piece of cheesecloth in a bamboo or metal steamer
over a wok for 10 min.

PER DUMPLING: 45 calories, 2 g protein, 7 g carbohydrate,
1 g fat (0 g saturated), 22 mg cholesterol, 114 mg sodium,
0 g fiber.

Yank Sing restaurant, San Francisco, via Carol Ness, SF Chronicle

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