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Recipe Name: Fifty Dumplings (jiao Zi) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 50

Ingredients:
1 1/2 Cup(s) Finely minced Chinese
cabbage Napa
1 Teaspoon(s) Salt
3/4 Pound(s) Ground pork
1 Cup(s) Finely minced Chinese garlic
chives leeks or
scallion
greens
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Rice wine, shaohsing
2 Tablespoon(s) Sesame oil
1 1/2 Teaspoon(s) Minced ginger
1 1/2 Teaspoon(s) Minced garlic
3 Tablespoon(s) Chinese black vinegar OR
Worcestershire sauce
1 Tablespoon(s) Chili oil or chili paste
with garlic
Directions:
From: Brenda Adams <ADAMSFMLE@AOL.COM>Date: Mon, 15 Jul 1996
13:13:28 -0400 Meat dumplings typify thehearty, wholesome qualities of
northern home-style cooking.Traditionally, they are filled with pork,
cabbage, and flavored with agenerous amount of Chinese garlic chives.
Place the minced cabbage in a large mixing bowl, add the salt,
tosslightly to mix evenly, and let sit for 30 min. (this is done to
removethe water from the cabbage, so the filling will not soak through
thedumpling skin.) Take a handful of minced cabbage and squeeze out
asmuch water as possible. Place the cabbage in a mixing bowl.
Squeezeout all the cabbage and discard water. Add the pork, minced
chives, and"dumpling seasoning". Stir vigorously in to combine the
ingredientsevenly. (If the mixture seems loose, add 2 Tbs cornstarch
to bind ittogether.) Place a heaping tablespoon of filling in the
center of each dumplingskin, and fold the skin over to make a half-moon
shape. Spread a littlewater along the edge of the skin. Use the thumb
and index finger of onehand to form small pleats along the outside edge
of the skin; with theother hand, press the two opposite edges of the
skin together to seal.The inside edge of the dumpling should curve in a
semi-circular fashionto conform to the shape of the pleated edge. Place
the sealed edgedumplings on a baking sheet that has been lightly dusted
with cornstarchor flour. In a large wok or pot, bring about 3qts of
water to a boil. Addhalf the dumplings, stirring immediately to
prevent them from stickingtogether, and heat until the water begins to
boil. Add 1/2 cup coldwater and continue to cook over high heat until
the water boils. Addanother 1/2 cup cold water and cook until the water
boils again. Removeand drain. Cook the remaining dumplings in the same
manner. (This is thetraditional method of cooking dumplings; for a
simpler method, boil forabout 8 minutes, uncovered, on high heat.Serve
the cooked dumplings with one (or both) of the dipping
sauces.Variation: add 1 Tbs shredded gingerroot or minced garlic to
either ofthe sauces.Most of this came from the book Nina Simonds,
"Classic Chinese Cuisine",Houghton Mifflin Company, Boston, 1982. It
is an excellent Chinesecookbook. The recipes are straight forward and
typically pretty easy. Itcontains nice (often wordy and sometimes
slightly dated) descriptionsand historical notes. From:
hammond@odin.scd.ucar.edu (Steve Hammond)Shared By:
ADAMSFMLE@aol.comEAT-L Digest 14 July 96From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 4.3mg
Sodium: 283.5mg
Potassium: 42.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g


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