Fried Dumplings Recipe
Ingredients
| Boiling water | 1 Cup (16 tbs) | |
| Ground pork | 1 Pound | |
| Chinese rice wine | 1 Tablespoon | |
| Ginger root | 1 Teaspoon, finely chopped | |
| Chinese cabbage | 1⁄2 Pound | |
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Uncooked shrimps | 1⁄4 Pound, shelled | |
| Chicken broth | 2 Tablespoon | |
| Chicken broth | 2 Tablespoon | |
| Vinegar | 2 Tablespoon (Chin Kiang) | |
| Dark soy sauce | 2 Tablespoon | |
| Sesame oil | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cold water | 2⁄3 Cup (10.67 tbs) | |
| Peanut oil/Vegetable oil | 3 Tablespoon | |
| Dried chinese mushrooms | 5 | |
| Sifted all purpose flour | 4 Cup (64 tbs) |
Directions
Add boiling water to flour, mix with chopsticks; then add cold water gradually, and knead it very well until a smooth and soft dough results.
Let stand for at least 15 minutes covered with a wet towel.
Wash the Chinese cabbage, drain, and chop very fine.
Place the chopped cabbage in a bowl and sprinkle 2 tsp salt on it.
Let stand for a few minutes; then squeeze out as much water as possible.
Soak the mushrooms in hot water until soft.
Discard the stems and chop the mushrooms.
Cut the shrimp into 1/4 inch (6 mm) pieces.
In a large bowl, combine the ground pork, chopped cabbage, shrimp, mushrooms, ginger, soy sauce, salt, sesame oil, chicken broth, and wine.
Mix thoroughly.
Remove the dough to a floured surface; knead again until smooth (2 to 3 minutes).
Divide the dough into two parts, and with your hands, firmly shape each piece into a sausagelike cylinder about 12 inches (30 cm) long and 1 inch (2.5 cm) in diameter.
Cut the roll of dough crosswise into 1/2 inch (1.5 cm) slices.
Lay the slices on a lightly floured surface.
Flatten each slice with the palm of your hand and roll with a rolling pin into a disk about 3 inches (7.5 cm) in diameter and about 1/8 inch (3 mm) thick.
Place about 2 tsp of filling in the center of each wrapper; then fold over to make a half circle and pinch and pleat the edges together.
Transfer the finished dumplings to a floured tray and keep it covered with a dry towel while you do the rest.
Set a 12 inch (30 cm) skillet over high heat for a few seconds.
Pour in 2 Tbs oil and swirl it about in the pan.
Place the dumplings, sides just touching, pleated side up, in the pan.
Fry over medium heat for about 2 minutes or until the bottoms brown lightly.
Add 1/2 cup chicken broth, cover the pan and cook over moderate heat for about 10 minutes or until the liquid has been absorbed.
Add 1 Tbs oil to side of pan and gently swirl it about in the skillet.
Let the dumplings fry uncovered for 2 minutes longer.
Place a round serving plate over the frying pan and invert the pan quickly.
Let stand for at least 15 minutes covered with a wet towel.
Wash the Chinese cabbage, drain, and chop very fine.
Place the chopped cabbage in a bowl and sprinkle 2 tsp salt on it.
Let stand for a few minutes; then squeeze out as much water as possible.
Soak the mushrooms in hot water until soft.
Discard the stems and chop the mushrooms.
Cut the shrimp into 1/4 inch (6 mm) pieces.
In a large bowl, combine the ground pork, chopped cabbage, shrimp, mushrooms, ginger, soy sauce, salt, sesame oil, chicken broth, and wine.
Mix thoroughly.
Remove the dough to a floured surface; knead again until smooth (2 to 3 minutes).
Divide the dough into two parts, and with your hands, firmly shape each piece into a sausagelike cylinder about 12 inches (30 cm) long and 1 inch (2.5 cm) in diameter.
Cut the roll of dough crosswise into 1/2 inch (1.5 cm) slices.
Lay the slices on a lightly floured surface.
Flatten each slice with the palm of your hand and roll with a rolling pin into a disk about 3 inches (7.5 cm) in diameter and about 1/8 inch (3 mm) thick.
Place about 2 tsp of filling in the center of each wrapper; then fold over to make a half circle and pinch and pleat the edges together.
Transfer the finished dumplings to a floured tray and keep it covered with a dry towel while you do the rest.
Set a 12 inch (30 cm) skillet over high heat for a few seconds.
Pour in 2 Tbs oil and swirl it about in the pan.
Place the dumplings, sides just touching, pleated side up, in the pan.
Fry over medium heat for about 2 minutes or until the bottoms brown lightly.
Add 1/2 cup chicken broth, cover the pan and cook over moderate heat for about 10 minutes or until the liquid has been absorbed.
Add 1 Tbs oil to side of pan and gently swirl it about in the skillet.
Let the dumplings fry uncovered for 2 minutes longer.
Place a round serving plate over the frying pan and invert the pan quickly.
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