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Dim Sum and Wokman
Dim Sum

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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