Text 28864, 68 rader
Skriven 2015-07-07 05:31:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1490
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork & Chive Dumplings w/Dried Shrimp - PART 2
 Categories: Oriental, Pork, Breads, Seafood
      Yield: 40 servings

           CONTINUED FROM PART ONE

  FILL AND PLEAT DUMPLINGS: Line second large baking sheet
  with paper towels and dust lightly with flour. Hold 1
  wrapper in palm of hand. Using fingertip dippsed in water,
  gently wet around edge of wrapper. Place 1 heaping
  tablespoon filling in center of wrapper, then fold wrapper
  in half without sealing edges, cupping half-moon (open
  side-up) between thumb and fingers and gently tamping down
  filling with other hand to keep edge of wrapper free of
  filling.

  Using thumb and forefinger of left hand, begin pinching
  edges of wrapper together while pushing 1 edge into tiny
  pleats with thumb of right hand. Continue pleating and
  pinching across entire semicircle until wrapper is sealed
  (unpleated side will automatically curve). Set dumpling,
  sealed edge up, on baking sheet and repeat with remaining
  wrappers and filling.

  TO STEAM DUMPLINGS: In large saucepan with tight-fitting
  lid, bring 1 1/2" water to boil. Lightly oil metal
  steamer (if using bamboo, line with cabbage leaves to
  prevent sticking) and set in pan. Arrange dumplings,
  sealed edges up, on steamer, cover, and steam until
  filling is firm and wrappers are slightly translucent.

  TO PAN-FRY DUMPLINGS: In large lidded nonstick saut+¬ pan
  over moderately high heat, heat 1 1/2 tablespoons
  vegetable oil until hot but not smoking. Add 13 to 14
  dumplings, pleated sides up and sides not touching, and
  immediately pour in enough cold water to come halfway up
  sides of dumplings (use care; oil may splatter). Cover and
  cook until liquid is evaporated and bottoms of dumplings
  are crisp and golden, about 10 minutes. (Use spatula to
  loosen and lift edges to check bottoms; replace lid and
  continue cooking if necessary, checking after 1 to 2
  minutes.) Transfer dumplings, crisp sides up, to platter
  and keep warm. Repeat with remaining 2 batches of
  dumplings.

  While dumplings are cooking, make dipping sauce: In medium
  bowl, stir together all ingredients.

  Serve dumplings warm with dipping sauce.

  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

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