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Recipe Name: Meat-filled Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

4 Cup(s) All-Purpose Flour
1 1/2 Cup(s) Water
1/2 Pound(s) Ground round
2 Teaspoon(s) Low-sodium soy sauce
1 Tablespoon(s) sherry
2 Cup(s) Fresh Chopped Spinach, Or 1
C Frozen Spinach Thawed
1 Teaspoon(s) Grated fresh ginger
1/4 Cup(s) Finely Minced Waterchestnuts
2 X Green Onions, Chopped
12 g Sod 79mg CFF 16.3%
Mix flour and water. Add more water a teaspoon at a time until dough
cleans bowl. Turn it out on a floured board; knead smooth. Wrap in
plastic wrap, and set aside for 20 minutes. Brown and drain ground
beef of all fat. Wash and dry fresh spinach, or dry frozen spinach.
Combine with ground beef and remaining ingredients. Mix well. Form
dough into a long roll 1 inch in diameter. Cut or break into 1 inch
sections. With your hands or a large glass, flatten each piece into a
circle 3 inches in diameter. Place 1 TABLESPOON of filling in the
center of each circle. With a finger dipped in water, dampen the edge
of the circle. Fold the dough over the filling and press to seal.
Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings
in the pan and brown them on each side. Add enough broth or water to
come up to a third of the height of the dumplingsl Cover pan tightly,
and steam until water is all gone - about 15 to 20 minutes. Serve the
dumplings hot or cold with sherry or vinegar for dipping. FROM: HOLD
the Fat, Sugar & Salt by Goldie Silverman and Jacqueline Williams
copyright 1984 NOTES : Cal 314.5 Total Fat 5.6g Sat Fat 2.1g Carb
51.7g Fib 1.4g Pro Posted to EAT-LF Digest by Reggie Dwork
<> on Oct 29, 1998, converted by MM_Buster v2.0l.

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