Text 33019, 87 rader
Skriven 2013-01-26 06:20:10 av Dave Drum (1:261/38)
Ärende: Gourmet 1501
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork & Chive Dumplings w/Dried Shrimp - PART 1
 Categories: Oriental, Pork, Breads, Seafood
      Yield: 40 servings

MMMMM---------------------------DOUGH--------------------------------
      2 c  All-purpose flour
    3/4 ts Salt

MMMMM--------------------------FILLING-------------------------------
      2 ts Dried shrimp
      2 ts Chinese rice wine
      6 oz Cabbage; rough chopped
    1/2 ts Kosher salt
      1 lb Ground pork
      1 bn Garlic chives; fine chopped
      2    Scallions; green only, thin
           - sliced on diagonal
      1 cl Garlic; fine chopped
    1/8 ts Fresh ginger; fine grated
      3 tb Soy sauce
      1 tb Oyster sauce
      1 tb Sugar
    1/2 ts Asian sesame oil
      1 lg Egg; beaten
    1/4 ts Fresh ground black pepper
      1    Heaping tablespoon
           - cornstarch

MMMMM-------------------------FOR FRYING------------------------------
  4 1/2 tb Vegetable oil

MMMMM-----------------------DIPPING SAUCE----------------------------
    1/4 c  Soy sauce
    1/3 c  Unseasoned rice vinegar
      1 ts Sriracha chile sauce
      1    Scallion; green only, thin
           - sliced on the diagonal

  Special equipment: 2 large baking sheets; large saucepan
  or large nonstick skillet with tight-fitting lid; metal or
  bamboo steamer (if steaming dumplings)

  Make dough: In large bowl, combine flour, salt, and 1 cup
  boiling water. Using wooden spoon, mix until dough forms
  shaggy ball, then transfer to lightly floured surface and
  knead until smooth and shiny, 6 to 8 minutes.
  (Alternatively, mix and knead using electric mixer fitted
  with dough hook; kneading time will be shorter.) Wrap
  lightly in plastic wrap and let rest at room temperature
  20 minutes.

  While dough rests, make filling: In large bowl, combine
  all ingredients. Using hands, gently knead mixture in bowl
  until just combined. Refrigerate until ready to use.

  Roll out wrappers: Line large baking sheet with paper
  towels and dust lightly with flour. Divide dough into 3
  even pieces. On lightly floured surface, using palms of
  hands, roll each piece into 3/4-inch-diameter log. Using
  floured knife, cut each log into 1-inch-long sections.

  Pinch 1 dough section out into circle, then roll out on
  floured surface using floured rolling pin to 4" diameter
  round. Transfer round to baking sheet and repeat with
  remaining dough sections, stacking rounds in layers on
  floured paper towels.

  CONTINUED TO PART TWO

  Anita Lo; Rickshaw Dumpling Bar, NYC

  Epicurious | February 2008

  Yield: Makes about 40 dumplings

  MM Format by Dave Drum - 27 January 2012

  Uncle Dirty Dave's Archives

MMMMM

... Everyone hates me because I'm paranoid.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)