Sunday, December 21, 2008

Chinese Dumplings

4 leaves Bok Choy (Chinese cabbage)
4 dried Chinese mushrooms, rehydrated in boiled water for 20-30 minutes
1 clove garlic
1 in. fresh peeled ginger, grated
2/3 lb. ground pork
1 egg white
2 tsp. dark soy sauce
1/2 tsp. white ground pepper
1/8 tsp. Chinese chili powder
1 tsp. salt
About 2 cups flour
About 1/2 cup water


After washing Bok Choy leaves, break each leaf into thirds. Put into food processor with rehydrated mushrooms and garlic clove. Chop to fine in food processor. Place in medium mixing bowl. Grate ginger into Bok Choy mixture. Add ground meat, egg white, soy sauce, pepper, chili powder and salt to mixing bowl and mix all ingredients well. Once filling is mixed, make dumpling dough.

In another medium mixing bowl, combine 2 cups flour and 1/2 cup water. Knead together with hands, adding more water or flour as needed. Dough should be slightly sticky, yet firm and pliable.

Place finished dough on floured surface and roll with hands into a long, cylindrical shape (you might have to break dough into halves and roll out two separate cylinders), about 11/2 inches in diameter. Using a sharp knife, cut cylinder into 1-11/2 inch pieces, turning roll with each cut so that you don't squish the roll on one side. Press each dough piece with heel of hand to flatten, then with a floured rolling pin, roll each dough piece into a round flat shape. THIS PART IS TRIAL AND ERROR!! The rounds of dough should ideally be about 4-5 inches across and thickest in the middle.

Put a dollop of meat mixture in the center of each dough round (approx.1 1/2 tsp.). Seal the edges of the dough around the meat filling and place on floured surface. Place dumplings in steamer basket (NOT TOUCHING EACH OTHER!) for 20-25 minutes.

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