Text 10626, 97 rader
Skriven 2011-05-10 23:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BOOZLE  10509 part 2
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     Title: Giant Fried Jiaozi Dumplings Part 2
Categories: Chinese, Dumplings, Tofu, Mushrooms
  Servings: 4

           directions

1. The filling comes together relatively quickly so prep the
ingredients. Make sure you have the cabbage, two types of mushrooms,
noodles, and tofu near the stove.  Nearby have the seasonings --
chile, ginger, scallion, salt, mushroom soaking liquid, and soy
sauce ready to go.

2. Put the oil and chile in a large nonstick skillet. Heat over high
heat. When the chile is gently hissing and has slightly darkened,
add the ginger and scallion. Cook, stirring, for about 15 seconds,
until aromatic.

Add the cabbage and 1/4 teaspoon salt. Keep stirring for about 45
seconds, until the cabbage has softened slightly. Add the shiitake,
wood ear mushroom and mushroom soaking liquid. Cook for about 1
minute to develop the flavors before add the noodles and soy sauce. 

Keep stirring and cooking for about 2 more minutes, until the
cabbage is tender, the noodles are soft, and there is no liquid left
minutes. Taste and if needed, add extra salt by the 1/4 teaspoon.
Let cool to room temperature before using. Or cover and refrigerate
overnight, returning the filling to room temperature before making
the dumplings. Makes 3 scant cups.

3. To form the dumplings, have the dough made and rested. You can
shape 12 extra-large or 24 large dumplings. Work with half of the
dough at time, roll it into a rope, then cut it crosswise into 6 or
12 pieces, depending the size that you are making. You can make some
of each size, if you want. 

Flour, press, and roll each piece of dough as usual – with the dowel
rolling pin. For extra-large dumplings, aim for a 6-inch-wide
wrapper. Wrappers for large dumplings should be about 4 1/2 inches
wide.

For each dumpling, place 1/4 cup of filling (extra large) or 2
tablespoons of filling (large) slightly off center. Then form a half
moon, squeezing out excess air as you seal the edges together. The
wrapper is very thin and I found that letting it sit on the work
surface as I closed it up was the best way to go. Finish with a rope
edge if you want a pretty look. Lightly flour the dumpling and set
aside on a parchment paper-lined baking sheet or your work surface.

Repeat with the remaining dough and filling. Cover the shaped
dumplings with a dry dish towel. 

4. To deep fry the dumplings, pour 1 1/2 inches of oil into a large
wok or deep skillet. Heat to about 350F degrees over medium-high
heat.

Fry in batches of 3 extra large or 6 large dumplings. Pick up a
dumpling between and gently stretch it to a length of 7 or 8 inches
(extra large) or 5 or 6 inches (large), then slide it into the hot
oil. It will look deflated and sad initially. Let it fry for about 1
minute, until it starts puffing and has some lightly colored spots
on the underside, then turn it over. If you want, spoon hot oil over
the dumpling and watch it puff up!

Continue frying for 2 or 3 more minutes, turning occasionally, until
oil, letting excess oil fall back into the pan. Drain on paper
towel. Return the oil to temperature in between batches. 

and medium-high heat. Fry the dumplings for about 3 minutes total,
turning them midway when they have crisped and browned. The second
side will only pick up color where the filling is, due to the
dumpling plumping up.  The photo below shows the difference.

5. These are best hot or warm. They can made in several hours in
advance, kept at room temperature and then reheated in a 350F
toaster oven for about 5 minutes, turning midway, until hot and
crisp.

in the skillet. Remove from the heat and let cool for about 10
a rich golden brown. Use a skimmer to lift each dumpling from the
Shallow-frying alternative: Use a large skillet, 1/4 inch of oil,

  From: Andrea Nguyen                   
 
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Cheers

YK Jim


... Cajun breakfast:  blackened toast

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