From About Chinese Chinese Pork Dumplings with Shrimp Makes about 40 dumplings Ingredients: Dumplings: 3 cups all purpose flour 1/2 cup warm water 1/2 cup cold water Filling: 1 1/2 lbs regular ground pork (with some fat) 1 egg 2 tablespoons cornstarch 1 teaspoon wine 1/2 lb shrimp meat, chopped (optional) 10 ounces Chinese white cabbage (bok choy), chopped 1 tablespoon green onion, chopped 1 teaspoon ginger, chopped 3 tablespoons soy sauce 1 tablespoon salt (or to taste) 2 tablespoons sesame oil 3 tablespoons oil Directions: Add the warm water to the flour and stir well, then add the cold water. Knead the dough, cover it with a towel, and let it sit for at least 20 minutes. In a bowl, mix together thoroughly the pork, shrimp, green onion, ginger, bok choy, salt, soy sauce, sesame oil, egg, cornstarch, and wine. This will be the filling for the dumplings. Turn the dough onto a lightly floured cutting board and knead until it is smooth. Cut the dough into 40 equal pieces. Use your hand to flatten each piece of dough, and roll it into a thin pancake approximately 3 inches across. Place 1 tablespoon of the meat mixture in the center of the dumpling and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Heat a flat frying pan and add 3 tablespoons of oil. When oil is ready, add the dumplings. Make sure the dumplings do not touch. (Cook in batches if necessary). Cover the pan and cook the dumplings on high heat for 5 minutes. Sprinkle with cold water, cover and cook for a further five minutes. (Adding cold water will steam the top of the dumplings). Repeat until the bottom of the dumplings are a golden brown color (usually 3 times). Serve the dumplings immediately with soy sauce.
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