Make your own free website on Tripod.com

Home

Recipe Index | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Dim Sum | Related Links | Contact Me
Dim Sum and Wokman
Dim Sum

Pot Stickers

Ingredients:

potstikers.jpg

1 PACKAGE WON TON WRAPPERS CORNERS CUT OFF TO MAKE INTO A CIRCLE
3/4 Cup chinese cabbage
4 cups water
2 cups cold water
3/4 lb. ground pork
1 tsp dry sherry
1 tsp minced ginger root
1/2 cup minced scallions
3 tbs soy sauce
1 1/4tsp salt
1 tbs lard or veg.oil
1 tsp sesame oil.

Procedure:

To blanch cabbage bring 4 cups of water to a boil;add cabbage.Cook 1 minute;drain.Quickley plung into cold water.Drain well squeezing to remove excess water.Chop cabbage very fine.Combine pork,wine,ginger,scallions,soy sauce,salt lard , veg oil and sesame oil in abowl mix well.Add cabbage to pork mixture.Mix well to combine
thorougly;set aside.Place 1tbs pork filling in center of wrapper.Fold circle over filling to make a half circle and pinch once at the top.Make 2-3 pleats on each side and pinch to seal,it should resemble a small cresent..Heat a 12-inch skillet over high heat 1 minute.Add 2tbs of oil;heat 30 seconds.Carefully place the dumplings pleated side up around the edge without over lapping and then in center of pan.Fry until bottoms are golden,about 1 minute.Add2/3 cups water.Cover and cook until about 2tbs of water is left.Add 1tbs oil to skillet.Cook covered over low heat 1-2 minutes.Remove from heat.repeat with the remaining dumpling.Makes 48

Steamed Pork Dumplings

Ingredients:

potstikers.jpg

1 package goyza skins or won ton skins made round.
Filling:
1 lb. ground pork
5 dried black mushrooms soaked in warm water 20 minutes stems removed minced(or 3/4 lb.fresh mushrooms)
4 cups water
1 lb. chinese celery cabbage
1tsp minced ginger
2 1/2 tbs scallions minced
2tbs soy sauce
1 1/2 tsp salt
2tbs sesame oil

Procedure:

Blanch cabbage in 4 cups boiling water for 30 seconds;drain,and quickly plunge into cold water to stop cooking.Drain and pat dry with paper towel.Chop into fine pieces.In a large bowl add pork and all other filling ingrediants;mix well.Lace 1 to 2 tsp of the mixtue in the center of the skin.Fold in half to make a half circle.Pleat edges and pinch together to seal.Arrange as many dumplings on a damp cloth in the steamer without touching each other.Cover the steamer.Pour 4 cups boiling water to the wok.Place the steamer into the wok and steam over high heat for 10 to 12 minutes,adding more water as needed.Serve hot with your favorite dipping sauce.Makes 36 to 40 appetizers.