NORTHERN-STYLE DUMPLINGS RECIPE - NYT COOKING
Provided by Nina Simonds
Total Time 55 minutes
Yield 50 dumplings, or six to eight servings
Number Of Ingredients 12
Steps:
- Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
- Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch. Stir vigorously to combine evenly.
- Place a teaspoon of the filling in the center of a dumpling skin. Moisten the edge of the skin with a little water. Fold skin over to make a semicircle (opened edges should be up). Use the thumb and index finger to form small pleats along one edge. Press the other edge against it to seal. Or simply press the edges together, without the pleats. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
- In a large pot, heat 3 quarts of water until boiling. Add half the dumplings, stir and return to the boil. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon. Bring the water back to a boil, add the remaining dumplings and cook as above.
- Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.
Nutrition Facts : @context http//schema.org, Calories 749, UnsaturatedFatContent 8 grams, CarbohydrateContent 120 grams, FatContent 14 grams, FiberContent 4 grams, ProteinContent 32 grams, SaturatedFatContent 4 grams, SodiumContent 2352 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CHINESE DUMPLINGS RECIPE - CHINESE.FOOD.COM
This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.
Total Time 1 hours 35 minutes
Prep Time 1 hours 15 minutes
Cook Time 20 minutes
Yield 30-36 dumplings
Number Of Ingredients 13
Steps:
- For Dough:.
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
- For filling:.
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
- To assemble:.
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
- To cook:.
- Steam the dumplings for 12 minutes.
- You can serve them as is or you can then:.
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
Nutrition Facts : Calories 85.6, FatContent 4.7, SaturatedFatContent 1.4, CholesterolContent 25, SodiumContent 30.8, CarbohydrateContent 6.7, FiberContent 0.2, SugarContent 0.1, ProteinContent 3.9
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