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Fried Dumplings Recipe
|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|
|Vinegar||2 Tablespoon (Chin Kiang)|
|Dark soy sauce||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|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)|
Serving size: Complete recipe
Calories 3965 Calories from Fat 1595
% Daily Value*
Total Fat 179 g275%
Saturated Fat 48.8 g244.2%
Trans Fat 0 g
Cholesterol 498.9 mg
Sodium 9671.5 mg403%
Total Carbohydrates 412 g137.3%
Dietary Fiber 18.4 g73.5%
Sugars 10.9 g
Protein 160 g320.9%
Vitamin A 207.4% Vitamin C 180.1%
Calcium 46.8% Iron 186%
*Based on a 2000 Calorie diet
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.
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.