BEIJING-STYLE PORK & SHRIMP JIAOZI (CHINESE DUMPLINGS)
I got this recipe from my old land lord in Beijing. He was a "lao Beijing ren" (native Beijinger), so his recipes are very authentic. He decided that my roommate and I needed to learn all the Beijing dishes, and thus took it upon himself to teach us. My friends and I like to have dumpling parties, where we get together and wrap dumplings and talk, which makes it not as labor intensive.
Provided by Spicy Little Sister
Categories Lunch/Snacks
Time 1h40m
Yield 100 dumplings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Clean the cabbage, chop it, and put it in a large non-reactive pot with salt Set it aside and let it sweat out water for 45 min or so (you can prepare this ahead).
- If you're using a meat grinder, feed the shrimp, pork, garlic, onions, and ginger through the meat grinder, getting everything to be a smooth, yet chunky mixture. If you're using a food processor, you're going to half way freeze the meat, and chop each ingredient on it's own, and then mix them in a pasta bowl. Traditionally, all these ingredients are minced and chopped using a large cutting board and a cleaver. However you do it, it's up to you.
- Put the meat and veggie mixture into a a large bowl. Add the salt, soy sauce, egg and sugar to the mixture.
- In a heavy skillet, heat up the oil. Add the spice powders and toast the spices. Pour this mixture hot over the meat mixture in the bowl, and stir inches.
- Drain the cabbage, rinse it and drain again. Mix it in to the meat mixture.
- (Optional step) Make the dumpling wrappers: mix together 1 1/2 cup flour and pinch of salt and then slowly add just enough water to result in a springy dough. Knead it a lot to make the gluten stringy and strong. Roll the dough out into a long rope, cut the rope apart into ping pong ball sized pieces. Flatten the pieces out into small flat discs, and flour a table or cutting board, and roll them out using a beer bottle or small rolling pin. As you make them, hand them to the person wrapping the dumplings. Or just buy the pre-made wrappers.
- Wrap the dumplings in the dumpling skins, pinching together the sides and tucking in the ends.
- Cook the dumplings: boil a pot of water. Drop the dumplings in, they are ready when the float to the top of the pot. Don't boil too many at once, or they'll stick together. Scoop them out with a strainer, so you can use the water for the next batch.
- Serve with soy sauce, dipping sauce, raw garlic (for true Northern Chinese style eating!), chili sauce, or cut up green onions.
Nutrition Facts : Calories 1489.9, Fat 30.2, SaturatedFat 8.8, Cholesterol 156.4, Sodium 4532, Carbohydrate 237.9, Fiber 9, Sugar 3.2, Protein 59.7
BEIJING CHICKEN AND DUMPLINGS
Ah, the comforting feeling of a big pot of chicken and dumplings on the stove! Enjoy an Asian twist with a lighter sweet and sour style broth and dim sum dumplings. Easy to make and flavorful! I have updated this recipe to reflect changes graciously suggested by expert RSC#9 contest reviewers.
Provided by FLKeysJen
Categories Chicken
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, combine all ingredients in "add first" category.
- Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
- Remove chicken pieces from pot and strain broth to remove fat.
- Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
- Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.
GYOZA (JAPANESE DUMPLINGS)
Provided by Sachie Nomura
Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates
Yield 50 dumplings
Number Of Ingredients 15
Steps:
- Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
- With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
- Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
- Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
- Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
- Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
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