Text 7914, 131 rader
Skriven 2011-03-02 06:20:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Politics
================
Stephen Haffly Said to Dave Drum about Politics

SH>  DD> Let's ditch the political stuff lest we waken the sleeping
SH>  DD> moderator. I'd be more than happy to carry this discussion on
SH>  DD> via e-mail (you have my address(es)) if you'd like.

SH> Thank you. I have refrained from responding but it was beginning to
SH> get extremely annoying.

I don't mind discussing politics. But, this is not the forum for it. And 
as I don't get along with either of the political extremes I have 
learned that a moderate just plain don't get no respect.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moslem-Style Pot Stickers
 Categories: Oriental, Beef, Lamb/mutton, Appetisers, Dumplings
      Yield: 4 Servings
 
      1 pk Gyoza skins, 3" (cut to fit)

MMMMM--------------------------FILLING-------------------------------
    1/4 lb Napa cabbage
    1/2 ts Salt
    1/2 lb Ground chuck
           +=AND=+
    1/2 lb Ground top round
           +=OR=+
      1 lb Lamb; ground
      1 tb Fresh ginger; minced
      3 tb Scallion; minced
      2 tb Soy sauce
      3 tb Shao xing
      1 tb Sesame oil
    1/2 ts Salt
    1/8 ts Ground black pepper
    3/4 ts Fresh orange peel; grated
    1/2 c  Oil; for frying
      2 c  Chicken stock;
           +=PLUS=+
      2 tb Oil; for steam cooking

MMMMM-----------------------DIPPING SAUCE----------------------------
      1 tb Soy sauce, thin
      2 tb Vinegar, black or balsamic
    1/4 ts Fresh ginger; minced
    1/4 ts Sesame oil
 
  Filling: Chop the cabbage finely, sprinkle with 1/2 teaspoon kosher
  salt, and toss well to combine. Let stand a little, then drain the
  liquid and wring it out in cheesecloth to get rid of excess water.
  
  Scatter the cabbage in a large bowl, add the beef or lamb, and
  sprinkle the rest of the filling ingredients (through the orange
  peel) on top. Stir briskly in one direction only until all is well
  blended, with chopsticks or a fork, then throw the mixture lightly
  against the inside of the bowl a few times to compact the mass. For
  the best flavor, cover airtight with plastic wrap pressed directly on
  the surface and let stand half an hour at room temperature.
  
  Filling the dumplings: Line a baking sheet with no-stick parchment
  paper to hold the finished dumplings (they don't call 'em
  pot-stickers for nothing). Fill one wrapper at a time, keeping the
  remainder covered. Put two level teaspoons of filling off-center in
  the wrapper (as though you were making enchiladas, and nudge (or
  nudzh) it with your fingers into a half-moon shape about 2" long.
  This makes the dumplings easier to seal. Fold the wrapper exactly in
  half over the filling, pinching shut at the midpoint. Beginning to
  the right of the midpoint, make three tiny pleats on the *near* side
  of the wrapper only, folding the pleats *toward* the midpoint. After
  each pleat, pinch the dough to join the far, unpleated side of the
  wrapper. Pinch the extreme right corner of the arc closed. Now half
  the dumpling is sealed.
  
  Repeat the process to the left of the midpoint, aiming the pleats
  toward the midpoint again. Pinch the left corner closed, then gently
  pinch all along the arc to insure it is sealed and to thin the ridge
  of dough. Pan-frying the dumplings: About 20 minutes before serving,
  mix the ingredients for the dipping sauce, taste and adjust to your
  liking, and place it in small individual dip dishes or saucers
  alongside each place setting. Have two serving platters in a low
  oven to warm.
  
  Heat the skillet over high heat until hot enough to evaporate a bead
  of water on contact. Add enough oil to coat the bottom with a scant
  1/2" of oil, swirl the skillet to glaze it an inch up the sides, then
  adjust to give an even layer of oil. Reduce the heat to medium. When
  the oil is hot enough to foam a pinch of dry flour, pick up the
  dumplings by their tops and quickly arrange them smooth side down in
  the pan, making concentric rings. Crowd the dumplings a bit; this
  makes for prettier presentation when you're through. Adjust the
  heat so they sizzle mildly.
  
  Once the dumplings are in place, raise the heat slightly to bring
  them to a good sizzle and brown the bottoms. Check underneath
  frequently, and when the bottoms are evenly browned, give the stock
  mixture a stir and add enough to come halfway up the side of the
  dumplings. Expect a great hiss and cloud of steam when you add the
  stock.
  
  Adjust the heat to maintain a simmer, and cover the pot. After about
  seven minutes, lift the lid to peek inside the pot, and when the
  stock is almost all absorbed by the dumplings, remove the lid. Lift
  one dumpling with a spatula to check the bottom.  If it is not crisp
  enough to "clink" against a fingernail, then continue to cook for a
  minute or so more. If there is not enough oil left after steaming to
  crisp them, add a bit more oil from the side of the pan and swirl to
  distribute it under the dumplings.
  
  When the bottoms are crisp, turn off the heat, move the pan off the
  burner and loosen the bottoms of the dumplings with the spatula.
  Invert them onto the serving platter, bottoms up. Serve with the
  individual dishes of dipping sauce.
  
  The Modern Art of Chinese Cooking; Barbara Tropp
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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