Slipperydumplings Recipes

Steps:

• Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

Steps:

• Place dry ingredients in a bowl.
• Mix dry ingredients.
• Cut shortening into dry ingredients.
• Add water slowly, just enough to make a stiff dough.
• If the dough is tacky, add a small amount of flour until it is stiff.
• Roll dough out very thinly, about 1/2 centimeter thick.
• With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.

Steps:

• In a large bowl combine the flour, baking powder and salt.
• Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
• Stir in enough hot water to make a firm but manageable dough.
• In a 4-quart saucepan, heat the broth to boiling.
• Add the butter; let the butter melt and float to the top of the broth.
• On a floured board, roll out the dough to 1/16 inch thickness.
• Cut into 2 inch squares.
• Drop the dumplings one at a time into the boiling broth.
• Reheat the broth to boiling over high heat.
• Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
• Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
• Can be added to a variety of soups and broths.

Steps:

• Soak the mushrooms in a medium bowl with 3 cups cool water. Stir to moisten the entire surface of the mushrooms. Set aside at room temperature for at least 3 hours and up to 4 hours.
• When the mushrooms are nearly rehydrated, toss the cabbage with 1 tablespoon salt in a medium bowl and let sit until liquid pools at the bottom, about 15 minutes. Squeeze out as much water as possible from the cabbage in between two hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom soaking water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and 1 teaspoon salt. Mix only in one direction using chopsticks until the pork-and-cabbage mixture starts to become sticky. Stir in 3 tablespoons of the neutral oil until evenly mixed.
• Remove and discard the stems from the mushrooms. Finely chop the mushrooms and add to the pork filling. Stir until combined.
• Set up a dumpling wrapping station with the following: a small bowl of cold water for sealing, the pork-and-cabbage filling, gyoza wrappers kept in the package and a large plate or baking sheet lined with plastic wrap to prevent the dumplings from sticking.
• Place one gyoza wrapper in your palm, add 1 tablespoon of the filling to the center, then lightly dab the perimeter of the wrapper with cold water (I use my index finger). Fold into a half-moon shape and seal the midpoint, leaving the sides open. Make 2 pleats starting from the left side of the half-moon folding towards the midpoint then firmly press the pleated side to seal. Repeat the pleating on the right side. Firmly press to seal the dumpling and thin out the edge of the wrapper slightly. Place the finished dumplings on the prepared plate. Repeat with the remaining wrappers and filling (see Cook's Note).
• Whisk together 1/2 cup cold water, 1 teaspoon of the cornstarch, 1/2 teaspoon of the flour and 1/4 teaspoon of the white vinegar in a small bowl until the slurry is smooth and free of lumps.
• Heat the remaining 2 tablespoons neutral oil in a large nonstick skillet (about 11-inch) over medium-high heat until shimmering. Arrange 10 dumplings in a concentric circle or flower pattern (place the pointy end of each dumpling in the center of the skillet with the pleated side of the next dumpling facing the flat side of the previous one). Fry until the bottoms are golden brown, about 2 minutes. Stir the slurry before pouring into the skillet, cover with a lid, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Uncover and cook over medium heat, moving the skillet as needed for even browning, until the skirt looks dry, crisp and golden brown. Remove from the heat, place a large dinner plate over the skillet and carefully invert the dumplings onto the plate with the skirt-side up. Serve immediately with Chinese black vinegar, for dipping.
• Repeat making the slurry and frying the remaining dumplings or freeze the dumplings on the plastic wrap-lined plate until frozen, then transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.

Steps:

• Rub chicken, inside and out with salt, pepper and paprika. Place chicken in stove top dutch oven 1/3 full with water. Add onion and celery. Bring to a boil and cover. Reduce to simmer and cook for 1 to 1 1/2 hours, ujtil chicken is tender. For the dumplings, mix flour, salt, oil and water a little at a time until soft dough is formed. Knead on floured board until soft, pliable and very smooth. Roll dough very thin and cut into 1 1/2 to 2 inch wide strips approximately 3 inches long. Remove chicken, celery and onion from pan. Raise heat to medium-high and drop dumpling strips, one by one ito boiling water being careful not to let them stick together. Cover and boil dumplings for 10 to 15 minutes.