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Sauteed Dumplings Recipe
|Celery cabbage||1⁄2 Pound|
|Salt pork||1⁄2 Teaspoon|
|Sherry||1 1⁄2 Tablespoon|
|Soy sauce||1 Teaspoon|
|Sesame seed oil||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|For wrapping mixture:|
|Sifted flour||2 Cup (32 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1738 Calories from Fat 334
% Daily Value*
Total Fat 38 g57.9%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 399 mg133%
Sodium 2775.5 mg115.6%
Total Carbohydrates 213 g71%
Dietary Fiber 6.8 g27.2%
Sugars 13.2 g
Protein 125 g250.9%
Vitamin A 16% Vitamin C 15.9%
Calcium 18.9% Iron 109.9%
*Based on a 2000 Calorie diet
Let it stand for 15 minutes or till the water is drawn out of the cabbage.
Cut the pork and chop fine with a cleaver.
This workout is important as it makes the meat juicy.
Put in a large bowl, add the salt, sugar and sherry and mix well.
Be sure to add the sherry first and then the soy sauce, as this is the secret of a tasty filling.
Shell and devein the shrimps and cut up fine.
Add the cabbage and 1/4 cup water to the meat mixture; then add the shrimps.
If the mixture is too dry, add a little water.
When the mixture is at the consistency desired, add the oil.
If you want the filling juicy, make the mixture early and put it in the refrigerator to congeal; it will be easier to handle.
Wrapping: Put 1 1/2 cups of sifted flour in a large bowl and slowly add the warm water, using chopsticks.
Do not use your fingers as too much handling will harden the dough.
If it is too sticky use the remaining flour to stiffen it.
Start to knead before the flour is properly worked into the dough.
Stretch and roll the dough to a rope about 1 inch in diameter.
Cut pieces about 1 inch thick and roll into rounds 4 inches in diameter, making the edges thinner than the center because the edges will be doubled.
Place a heaping teaspoon of meat into the center and pinch into shape.
Heat 1 tablespoon oil in a heavy skillet.
Arrange the dumplings in a circle around the perimeter of the pan, each facing the same way.
Fill the center with the dumplings in a pleasing pattern.
Cover and cook over medium heat until the bottoms turn golden brown and begin to crackle.
Add 1/2 cup water, cover the pan and continue to cook until the water has all evaporated.
Loosen the dumplings from the pan with a spatula and invert them on a plate.
Serve with side dishes of chopped ginger, vinegar and soy sauce.