Text 9686, 80 rader
Skriven 2011-04-18 07:38:19 av Dave Drum (1:18/200.0)
Ärende: DP 289
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Happy Childbirth Chicken And Ginger Jautza
 Categories: Chicken, Chinese, Appetizer
      Yield: 1 servings
 
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 c  Water, boiling
           FOR THE FILLING:
      1 lb Boneless, skinless chicken
           Breast
      3 tb Fresh ginger root, grated
      1    Clove garlic, mashed
      2    Green onions (green and
           White), minced
      1 tb Low-sodium soy sauce
      1 tb Rice wine
    1/2 ts Sugar
    1/2 ts Ground Sichuan pepper
      1 ts Dark (Asian toasted) sesame
           Oil
 
  These are made exactly the same as "Eugenia Su-Brown's Pork Filled
  Jautza," except for the filling.
  
  FOR THE DOUGH:  Place the flour and salt in a stainless-steel bowl.
  Pour the 1 cup boiling water over the flour and stir until it forms a
  dough. When the dough is cool enough to handle, knead it until very
  smooth and elastic.  Shape into a log about 12 inches long.  Cut the
  dough in half and then in quarters.  Cut each quarter in half and
  then cut each of these pieces in 3 equal pieces.  This will produce
  24 equal pieces. Cover with a cloth and then plastic wrap to keep
  soft but dry.
  
  FOR THE FILLING: Mince the chicken finely.  Combine the chicken,
  ginger, garlic, green onions, soy sauce, rice wine, sugar, Sichuan
  pepper and sesame oil.
  
  Working one at a time, roll each piece of dough into a 2 1/2-inch
  circle. Place 1 teaspoon of the filling in the center.  Pinch the
  edges of the dough together to seal.  This is usually done by
  pleating one side onto the other, forming a crescent.  Shape on the
  counter so that the bottom flattens.  If your dough dries out too
  much, or if you use additional flour for rolling the dough out, you
  may need to use a little water to seal the edges together.
  
  You may steam-fry the dumplings as in the preceding pork recipe, or
  you may place each dumpling on a small square of parchment paper and
  then steam them in a bamboo steamer.  If using the steamer baskets,
  place 3 cups of water and a copper penny in a wok.  Place over medium
  heat. When the water begins to boil, place the steamer baskets over
  the water and cover with the lid.  Twist a wet tea towel and wedge it
  around the bottom of the basket to keep in the steam.  The copper
  penny will make noise as long as there is enough water to boil.  If
  it stops making noise, add 3 additional cups of hot water, poured
  over the towel.  The dumplings will be finished in 8 minutes.
  
  Serve hot with a dipping sauce made of half soy sauce and half vinegar
  with some minced green onion floating in it.
  
  Per dumpling: 71 calories, 12 gm carbohydrates, 8 mg cholesterol,
  121 mg sodium, 4 gm protein, 1 gm fat, trace saturated fat
  
  Recipe:  Joyce Dodson Piotrowski
  
  [> Be Seeing You -- DPileggi
  
  ~!- Maximus/2 2.02
  ! Origin: PIC of the MID Town OS/2 BBS (713) 961-5817 (1:106/31)
  FOR THE DOUGH:
  
  From: David Pileggi                   Date: 04-13
  International Cooking D
 
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... A poet is someone who likes to smell his own farts. W. H. Auden, 1970
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