tag:blogger.com,1999:blog-18327581144676370122024-03-06T01:20:13.894-08:00Dumpling Recipes WorldwideAll about dumplings, food, recipes, life and anything in between.FX777222999http://www.blogger.com/profile/03383996785915893632noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1832758114467637012.post-41028774817210604492016-05-27T01:36:00.001-07:002016-05-27T01:36:58.467-07:00Steamed Pork Dumplings with Bamboo Shoots #DumplingsWorldwide<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxjiX6hJA6FMMJmR-J1IfsNj4bkMg-8kLrF3tTqhxnUiDbfmyyPD9s13C1MTtEqGCKSmBxVuH14Tv5QdC68fxrSKUBWxg3jd9siJaONyZHpARHtfPnEAB-lrKM4XAXF9qvALzwMVK3QfJ/s1600/steamed-dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxjiX6hJA6FMMJmR-J1IfsNj4bkMg-8kLrF3tTqhxnUiDbfmyyPD9s13C1MTtEqGCKSmBxVuH14Tv5QdC68fxrSKUBWxg3jd9siJaONyZHpARHtfPnEAB-lrKM4XAXF9qvALzwMVK3QfJ/s640/steamed-dumplings.jpg" /></a><br />
<br />
<b>Steamed Pork Dumplings with Bamboo Shoots #DumplingsWorldwide</b></div><br />
<br />
<b>Ingredients:</b><br />
<br />
4 1/2 cups (500 g) flour, sifted<br />
2 egg whites<br />
1 lb (500 g) lean boneless pork, beef or other meat, diced<br />
5 oz (150 g) cooked meat, diced<br />
3 1/2 tsp vegetable oil or lard<br />
3 1/2 oz (100 g) canned bamboo shoots, diced<br />
1 tsp shrimp eggs<br />
1 tbsp fresh ginger, chopped<br />
1 tsp rice wine<br />
2 tbsp salt, or to taste<br />
3 1/2 tbsp soy sauce<br />
3 1/2 oz (100 ml)sesame oil<br />
7 oz (200 ml) stock<br />
1 tbsp MSG<br />
<br />
<b>Procedures:</b><br />
<br />
1. Mix flour with egg whites and water to make a firm dough<br />
2. Divide the dough into 50 portions and each into a circle 5 inches (13 cm) in diameter.<br />
3. Stack 10 fine pieces, one on top of the other flouring lightly between each of the ten pieces.<br />
4. Press the end of the rolling pin into the dough circularly to make 1 inch (25 mm) long marks, and separate them to avoid sticking.<br />
5. Heat the oil or lard in a wok until the oil surface ripples.<br />
6. Add the cooked meat and bamboo shoots and stir-fry briefly.<br />
7. Add the shrimp eggs, ginger, 1 tsp of the rice wine, 1 tsp of the salt, and 1/2 tsp of the MSG. Continue to stir-fry 1 minute.<br />
8. Remove and cool.<br />
9. Mix the uncooked meat with the remaining 1/2 tsp of MSG, 1 tsp of the rice wine, 1 tsp of the salt, soy sauce, sesame oil and a little water.<br />
10. Add the bamboo shoots and cooked meat. Mix well. Divide the filling into 50 portions.<br />
11. Take a pastry circle and place 1 portion of the filling in the center.<br />
12. Pull up the edges of the pastry around the filling to make a cylinder, leaving the top open so the filling is visible. Repeat until all the dumplings are made.<br />
13. Place the dumplings in a steamer and steam for 5 minutes over high heat.<br />
14. Sprinkle with the stock and continue to steam until cooked through.<br />
15. Remove and serve.<br />
16. Makes 50 Dumplings<br />
<br />
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<br />
<b>Skynet Stew with Dumplings #DumplingsWorldwide</b><br />
<br />
<b>Ingredients</b></div><br />
250 g self-raising flour<br />
125 g butter, really cold<br />
sea salt<br />
freshly ground black pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />
1.) Preheat your oven to 190°C/375°F/gas 5 <br />
<br />
2.) Put your flour into a mixing bowl <br />
<br />
3.) Using a coarse grater, grate your cold butter into the flour <br />
<br />
4.) Add a pinch of salt and pepper <br />
<br />
5.) Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs <br />
<br />
6.) Add a splash of cold water to help bind it into a dough <br />
<br />
7.) Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir<br />
<br />
8.) Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Carefully control the stew liquid according to your choice.<br />
<br />
9.) Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Skynet Stew recipe</b><br />
<br />
<b>Ingredients</b></div><br />
800g beef brisket, cut into 2 inch chunks<br />
<br />
50ml sunflower oil<br />
<br />
1 large onion, chopped<br />
<br />
2 medium carrots, peeled and chopped<br />
<br />
2 sticks celery, peeled and chopped<br />
<br />
20g plain flour<br />
<br />
300ml Belgian ale (or any brand will do)<br />
<br />
400ml beef stock<br />
<br />
2 cloves garlic, minced<br />
<br />
1 bay leaf<br />
<br />
1 tbsp tomato puree<br />
<br />
a few sprigs of thyme<br />
<br />
salt<br />
<br />
black pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />
1.) Heat the sunflower oil in a large, heavy-based casserole dish over a moderate heat. Season the beef, then sear in batches until golden brown in colour all over. Remove from the dish, then add the onion, carrot, celery, bay leaf and thyme sprigs and sweat the vegetables for 6-8 minutes, stirring occasionally until just softened.<br />
<br />
2.) Sprinkle the beef with the flour to coat, then add back to the dish. Increase the heat and deglaze the dish with the beer, stirring the base well to loosen any debris.<br />
<br />
3.) Pour in the stock and bring the mixture to the boil. Stir in the tomato puree, then cover the dish and reduce to a simmer. Cook gently for 2 hours, stirring occasionally.<br />
<br />
4.) Remove from the heat after 2 hours and adjust the seasoning if necessary. Make sure you discard the bay leaf and thyme sprigs before serving.<br />
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw7a0iC4bnAyJi4gNjfg9no5y1q1bG8w3cb6toAjc_p3xvo63jNtYlvkbmDQ6dUuceFxbIZWDgEcqQQYFTHdkqmY3iVMcr1WQ8T0CVIzNSFfvHPpUYkvI2r-kUfK78mWnDxeqxLy3t9HO/s1600/dumplingsx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw7a0iC4bnAyJi4gNjfg9no5y1q1bG8w3cb6toAjc_p3xvo63jNtYlvkbmDQ6dUuceFxbIZWDgEcqQQYFTHdkqmY3iVMcr1WQ8T0CVIzNSFfvHPpUYkvI2r-kUfK78mWnDxeqxLy3t9HO/s640/dumplingsx.jpg" /></a></div><br />
What is Lychee? A lychee is a rare sub tropical fruit originating in South China where the lychee is very important in their culture and is famed as "the King of Fruits".<br />
<br />
The lychee fruit is about 1 to 2 inches in size, oval to rounded heart shaped and the bumpy skin is red in color. Once you peel the skin off, the crisp juicy flesh of a lychee fruit is white or pinkish, translucent and glossy like the consistency of a grape, but the taste is sweeter. Lychees have a sub acid sweet taste and have a wonderful freshness to them that is hard to describe. Lychee fruit is high in the antioxidant Vitamin C and the essential mineral Potassium.<br />
<br />
Lychee trees are beautiful hardwoods that can grow 20 to 40 feet tall in a primarily dome shaped habit of growth with dense, evergreen leaves.<br />
Lychee trees are popular landscape trees in South Florida and other areas of the southern U.S. and container, atrium or greenhouse growing of lychee trees is becoming popular throughout the rest of he country.<br />
<br />
Lychee trees are grown commercially in the US for the highly sought after fruit in primarily South and Coastal Central Florida where it is warm and there is some winter chilling, but little or no risk of hard freezes.<br />
<br />
<b>Lychee Dumplings With Pineapple Sauce Recipe<br />
<br />
Dumplings:<br />
<br />
Ingredients:</b><br />
<br />
- 12 fresh lychees, peeled and de-seeded<br />
- 500gm / 1lb potatoes baked and peeled<br />
- 125gm / 4 ozx butter (softened)<br />
- 50gm / 1/3 cup semolina<br />
- 1 whole/egg<br />
- 7gm / 1/2 tsp salt<br />
- 100gm / 2/3 cup palm or brown sugar<br />
- 100gm / 2cups grated coconut<br />
- 100gm / 2 cups flour<br />
- few drops red food colouring<br />
- icing sugar and mint leaves for garnish<br />
<br />
<b>Procedures: </b><br />
<br />
Mash and put potatoes in a bowl. Make a well in the centre. Add butter, semolina, 1/2 egg white, egg yolk, salt. Mix well. Stif flour into texture. Knead into smooth dough and chill for 15 minutes. Fill lychee cavities with brown sugar made wet with a little water. Roll out dough 3mm thick on a floured board. Cut into 12 10-cm squares. Put stuffed lychee on each square and fold over corners to form a triangles. Seal edges. Boil water with salt. Lower dumplings gently and poach for about 15 minutes until they rise to the surface. Remove with a slotted spoon and refresh in cold water. Heat remaining butter in a pan. Add grated coconut until crisp. Roll dumplings in coconut and sprinkle on icing sugar. Garnish.<br />
<br />
<b>Sauce:<br />
<br />
Ingrediets:</b><br />
<br />
- 15gm / 1tbsp heaped, cornflour or cornstarch<br />
- 20ml / 4 tbsp Kirsch<br />
- 50gm / 1/2 cup sugar<br />
- 400ml / 1-2/3 cups pineapple juice<br />
- 100gm / 1/2 cup crushed pineapple<br />
<br />
<b>Procedures:</b> <br />
<br />
Dissolve cornflour in Kirsch. Bring pineapple juice, sugar and conflour mixture to a boil and stir continuously until thick. Add crushed pineapple. Serve with dunplings.<br />
<br />
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Source: <a href="http://www.1tropical.com/tropical-fruits/lychee.php/" target="new"><span> Rambo Ong@1Tropical.com</a></span><div class="blogger-post-footer"><div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>FX777222999http://www.blogger.com/profile/03383996785915893632noreply@blogger.com1Bacoor City, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-1832758114467637012.post-89419740320200527332014-08-23T20:13:00.002-07:002015-09-14T00:14:37.296-07:00Steamed Sio Mai - Ground Pork & Mushrooms #DumplingsWorldwide<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrebwoeu_QPIVuXjqPUBsuSEejKEirghE0v09rzFpcvC9ZBLNVP4QpC-llONLkkpHbOrFrUkjUy-pZEUjkzt3z0GFfi7uuipSvq2VEsWSu3jlQg7cdwTW48yQjAkuAeZ4E68sodAzny7pg/s1600/SiomaiorkMshrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrebwoeu_QPIVuXjqPUBsuSEejKEirghE0v09rzFpcvC9ZBLNVP4QpC-llONLkkpHbOrFrUkjUy-pZEUjkzt3z0GFfi7uuipSvq2VEsWSu3jlQg7cdwTW48yQjAkuAeZ4E68sodAzny7pg/s500/SiomaiorkMshrooms.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><b>Steamed Sio Mai - Ground Pork & Mushrooms #DumplingsWorldwide</b></div><br />
<b>Ingredients:<b></b></b><br />
<br />
•1 pound ground pork<br />
•4 dried shiitake mushrooms, soaked and diced<br />
•1 tablespoon soy sauce<br />
•1 teaspoon Chinese rice wine or dry sherry<br />
•1 teaspoon sesame oil<br />
•1/2 teaspoon sugar<br />
•2 dozen gyoza wrappers (or won ton wrappers cut into circles).<br />
<br />
<br />
<b>Procedures:</b><br />
<br />
1. In a mixing bowl combine all ingredients except gyoza wrappers.<br />
<br />
2. Working one at a time, put 2 teaspoons of filling in the center of a gyoza wrapper.<br />
<br />
3. Gather up the sides to form pleats (the top will be open).<br />
<br />
4. Pinch slightly in middle to form a "waist," press down filling on the top, and tap the bottom so that the sio mai can stand up.<br />
5. Arrange sio mai on an oiled heatproof plate or a steamer tray.<br />
<br />
6. Steam over boiling water 15 - 20 minutes, until pork is cooked through.<br />
<br />
7. Makes 24<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLQtd091fQnmbiXkERiBOfJUIRmoGUbZywuXJVe-8W0QwPEXrYToW2eE4_pDcpNAjq9HO3TjRR7Id7w2lfw7VkxZ6S3MYU-iwBfbKjb1q6HpvQGmPeE7HMKfyx_dLEs4Rc11ib08BfQpK/s1600/shrimpporkdumpling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLQtd091fQnmbiXkERiBOfJUIRmoGUbZywuXJVe-8W0QwPEXrYToW2eE4_pDcpNAjq9HO3TjRR7Id7w2lfw7VkxZ6S3MYU-iwBfbKjb1q6HpvQGmPeE7HMKfyx_dLEs4Rc11ib08BfQpK/s750/shrimpporkdumpling.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><b>A steamed shrimp and minced pork dumplings that becomes opaque after steaming.</b> <br />
<br />
<b>Ingredients:</b></div><br />
<b>Har Gow Dough </b><br />
2 tablespoons Potato starch<br />
1 cup Wheat starch<br />
1/4 tsp Salt<br />
1/2 cup boiling water, plus 3 tablespoons Boiling water<br />
1 tsp Lard<br />
<br />
<b>Filling </b><br />
Wheat starch for dusting<br />
1/2 lb Raw shrimp, peeled and chopped<br />
1/4 lb Precooked salad shrimp, chopped<br />
2 ounces Pork fat, chopped fine<br />
1/4 cup Bamboo shoots, chopped<br />
1/4 tsp Ground white pepper<br />
1/4 tsp Grated fresh ginger<br />
1/2 tsp Salt<br />
1/2 tsp Sesame oil<br />
1 tablespoon Chopped green onion<br />
1 Egg white<br />
1 tablespoon Dry sherry<br />
1 tablespoon Cornstarch <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />
<b>Filling</b><br />
<br />
1. Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.<br />
<br />
<b>Dough</b><br />
<br />
1. Measure both starches and salt into a small mixing bowl.<br />
<br />
2. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough.<br />
<br />
3. Do not overwork the dough. <br />
<br />
4. Quickly add the lard in little pinches and then knead until smooth.<br />
<br />
5. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. <br />
<br />
6. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.<br />
<br />
7. Keep the remainder of the dough covered with the bowl.<br />
<br />
8. Roll the small amount into a ball and place onto a floured marble board. <br />
<br />
9. Roll out into a circle about 3 inches in diameter.<br />
<br />
10. Place 1 tsp of the shrimp filling in the center of the circle of dough and fold over into a half-moon.<br />
<br />
11. Use a tiny bit of water for sealing the edges. <br />
<br />
12. Be sure to gently press out all the air. <br />
<br />
13. If you wish, you can form little pleats in the dough for added decoration.<br />
<br />
14. Steam on an oiled bamboo steaming rack for 12 minutes<br />
<br />
15. Makes 24 dumplings<br />
<br />
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<script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer"><div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>FX777222999http://www.blogger.com/profile/03383996785915893632noreply@blogger.com1Bacoor City, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-1832758114467637012.post-46093689677815982712014-07-02T23:17:00.000-07:002015-09-14T00:15:31.981-07:00How to Prepare Chinese Dumplings from Scratch #DumplingsWorldwide<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKdU5Ay7TZGxYJlZ4fCv88wdh8wi2VOrRBcj-tLQt-TeiozHIDmM6GoeXtD6BevyUiprAf_YkBQd9dPtuPJgZ5b0hj9WEL6JTG9EGQDc_civlS_YQkQWc-kGZtV9POLOZKcLEjYgeylpB/s1600/dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKdU5Ay7TZGxYJlZ4fCv88wdh8wi2VOrRBcj-tLQt-TeiozHIDmM6GoeXtD6BevyUiprAf_YkBQd9dPtuPJgZ5b0hj9WEL6JTG9EGQDc_civlS_YQkQWc-kGZtV9POLOZKcLEjYgeylpB/s640/dumplings.jpg" /></a></div><br />
Shibin Zhang writes about Chinese food and Chinese culture. She specialises in the cuisine of North East China and in Islamic Chinese cuisine. On her website you can find many other articles about Chinese cuisine and culture. <br />
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<div class="separator" style="clear: both; text-align: center;"><b>How to Prepare Chinese Dumplings from Scratch #DumplingsWorldwide</b></div><br />
<br />
T<b>he Pastry Sheet</b><br />
<br />
Nowadays, you can get prepared dumpling pastry sheets in Chinese supermarkets. These normally come frozen, and contain around 30 sheets per pack. This is very convenient if you are short of time. Frozen pastry sheets are good to use, but since they are machine-made, the thickness in the center and edges of each pastry is the same, where traditionally it is better if the center of the pastry is slightly thicker and the edge is thinner. And they come in slightly bigger sizes than those made at home.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Here is how to make the pastry sheet from scratch.</b></div><br />
Apart from the flour and a bigger size board, you need a nice rolling pin. It is commonly made from wood, around 30cm long, and 2-3 cm diameter (the middle bit is a bit thicker than the two ends). Modern rolling pins can be made of marble as well; marble is heavier, which facilitates the rolling of the pin.<br />
<br />
Prepare the dough first before preparing the fillings. Then, the dough can be left for 20 minutes while you are preparing the other things.<br />
<br />
Normally use plain flour, which can be found in any supermarket. If expecting guests, however, you would use a different kind of flour. Dumplings are supposed to be white (almost transparent), and the dumplings made of plain flour normally come out dark after boiling. Furthermore, the dough made from plain flour has a tendency to get softer after a while; hence, if you are cooking for many people, you will have to prepare quite a few dumplings, and the dough you will end up using for preparing the last few ones could be too soft.<br />
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When you have guests at home, buy the flour in Chinese supermarket, actually, now in some Chinese supermarket you can find 'special dumpling flour'. It is more expensive than the alternatives, but then, you don't have to worry about the color and softness.<br />
<br />
If dumplings are the main dish on the table, use four cups of flour for three people, which amounts to 15-20 dumplings per person). However, if you have other dishes to accompany the meal, then the amount of flour can be reduced.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><b>Here are the steps you need to follow in order to make the dough:</b></div><br />
As for the proportion of flour and water, put three cups of flour with 1 cup of water, or 4 cups of flour with 1 cup and a quarter of water. If you use plain flour, add a little spoon full of salt (this is useful especially when the dough gets softer). Keep the dough it in the mix bowl. Traditionally, you can use a slightly wet kitchen cloth to cover the dough, allow it to sit for a while.<br />
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Normally divide the dough into 2 or 3 portions, which facilitates the preparation.<br />
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Make sure you have dusted enough flour on the board so that the dough does not get stuck to the board; then, knead the dough into a long slender tube<br />
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Divide them again into smaller pieces. I prefer use a knife to chop it into pieces, as it is easier to measure the pieces evenly. Many experienced people, however, can do it by hand.<br />
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Press each piece on the board, and make it flat.<br />
<br />
Spread a pinch of dry flour on the board, then place the small dough on the top. The easiest way to do it is just to roll with the rolling pin with both hands, then stop time to time for changing direction. What we normally do, however, it to use the right hand to use the rolling pin and use the left hand to fold the edges of the pastry. Every time when you push the rolling pin up, stop in the middle.<br />
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Just couple of reminders. First, do not get frustrated if the pastry sheet does not have a perfect round shape. The dumplings will look beautiful in the end. Second, make sure you have dusted enough flour at button of each sheet, otherwise, they will get stuck together.<br />
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<b>The Fillings</b><br />
<br />
The common dumpling fillings in Northeast are either pork, beef, lamb, or prawns, which are normally combined with different vegetables. Of course, there are also many vegetarian choices. Popular vegetables that go well with beef, lamb or prawns are spring onions (you can use leeks as an alternative), celery, or 'Jiu Cai'. The latter are called 'garlic chives' in English (however, there are slight differences between the Jiu Cai and chives in mainland China).<br />
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The dumpling filling next is a mix of minced beef and celery.<br />
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The basic method of making the fillings is very simple: just mix the minced meat and vegetables together with the seasonings, and try to prevent the filling from getting too much liquid from the seasonings and vegetables (otherwise it will be too difficult to fold the dumplings up later).<br />
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<b>Here are the ingredients:</b><br />
<br />
Beef mince.<br />
<br />
Celery.<br />
<br />
Spring onion (or leeks).<br />
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Ginger.<br />
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Salt, cooking wine, light soya sauce, sesame oil, five (or thirteen) spices (or flavoured oil). <br />
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<br />
<b>Preparation steps:</b><br />
<br />
a) Chop the celery, leeks and ginger into very small pieces.<br />
<br />
b) Put the mince and chopped celery, leek and ginger all together into a mix bowl.<br />
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c) Add salt, 1 table spoon of cooking wine, 1 table spoon of light soy sauce, 1 tea spoon of spicy powder, 1 table spoon of sesame oil, and 3-5 table spoons of oil or flavored oil. <br />
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<br />
<br />
<b>Rolling the Dumplings</b><br />
<br />
The classic shape of a Chinese dumpling is similar to a small sailing boat.<br />
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<b>Preparation steps:</b><br />
<br />
a) Place one dumpling pastry sheet flat on your hand.<br />
<br />
b) Put a tea spoon of the filling in the middle of the pastry sheet. The amount of filling depends on the size of the pastry sheet. Use a serving knife for this, but I also found that a long stirring spoon for tall cappuccino can also come handy.<br />
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c) Fold the two sides together, nip them tightly.<br />
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d) Use your index finger to push the edge on the right end in, nip it together with the front edge.<br />
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e) Push the remaining part on the right side from the back towards the front, then nip it together with the front edge. Now, the back would show a nice fold.<br />
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f) Swap the dumpling to your other hand, then do the same with the left hand side.<br />
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However, the most important part is not whether the folding is beautiful; what really matters is whether the edges have been tightly nipped up, so that the dumpling won't break during boiling (or frying).<br />
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If you want to go the easy way, just fold up the two sides tightly whichever way you like.<br />
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Put the prepared dumplings on a plate or on any clean surface (traditionally, we use a bamboo board). The material is not important, but make sure that you dust some flour on the surface before placing the dumplings on to prevent the dumplings from getting stuck to the surface. Since the flour could be softer if the dumplings are left for a long while, (especially now with the liquid coming out from the fillings), get ready to cook them as soon as you get enough of them to boil or fry.<br />
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<b>Boiling and Serving</b><br />
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As already mentioned, Chinese dumplings can be boiled, steamed, or light fried. In this recipe we follow the traditional method, namely to boil the dumplings in water.<br />
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<b>Preparation steps:</b><br />
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a) Fill in a deep saucepan with water, and bring the water to boil.<br />
<br />
b) Once the water is boiling, start putting the prepared dumplings into the water. Don't put too many within one go, otherwise they will get all stuck together, and will also take longer to boil. (The idea is not to leave the dumplings in the water too long, so only put dumplings in when the water is boiling, and take them out as soon as they are done). While doing this, use a skimmer to stir the dumplings from the bottom of the saucepan up.<br />
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c) Sprinkle some salt into the water (this could prevent the dumplings from getting stuck together).<br />
<br />
d) Stir the dumplings time to time.<br />
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e) When the water boils again, pour in a cup of cold water to cool it down, then allow it to boil again. If you are making meat dumplings, then repeat this step. If you are making vegetable dumplings, you can turn off the fire, remove the dumplings from the saucepan and serve them on a plate using the skimmer. <br />
<br />
Traditionally, the dumplings are served with a dip (a mixture of soy sauce and vinegar). In most restaurants in North East China, you can see a small bottle of light soya sauce and rice vinegar on each table.<br />
<br />
Here is the delicate 'dip recipe' we commonly prepare at home. Mix light soya sauce, rice vinegar, a little pinch of white sugar, sesame oil, 'minced' garlic and chili oil (optional).<br />
<br />
<br />
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Shibin Zhang writes about Chinese food and Chinese culture. She specializes in the cuisine of North East China and in Islamic Chinese cuisine. On her website you can find many other articles about Chinese cuisine and culture. <br />
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<br />
<b>Chinese Dumplings: A Brief Introduction</b><br />
<br />
Dumplings are a very important dish in Chinese cuisine, whose influence in Chinese culture can never be overlooked or underestimated. Dumplings are also part of Japanese, Korean, and even Russian cuisines (although the way they look and taste is totally different).<br />
<br />
Dumplings carry a very special meaning for Chinese people all over the World. Most Chinese families gather together during Chinese New Year Eve celebrations to prepare dumplings. When Chinese people have guests for dinner, they prepare dumplings to warmly welcome their guests. Here, in UK, when Chinese friends gather for dinner, it is very common to prepare dumplings together: while a few of us prepare the pastries, the others are rolling them up.<br />
<br />
And me, I never forget the time I was there trying to help my parents and grandparents preparing dumplings, I was only five probably, trying to hold the rolling pin to make the pastry, and hated that my left and right hands did not coordinate as they should. So, on top of every cultural facts, it really is a family thing. I remember that after I became an 'expert' on making the pastry, my mum would call all of us come to the kitchen to help after she had prepared the fillings and flour dough already; then, we would all sit around the table chatting and making dumplings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDIDFsLPSaWp4GzrcYnGUoKX4IbcixAiZ9VRYJ4oiYvmGTZBQvEJaJ6a6RnIuhQ9CpU587OaxaaxVCqSjjYE83FCAfKcggRi38Wv7DoFGP7w6CkYkFqEUftNlVXNXKpZykQQgEV22lFNo/s1600/dumplings1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDIDFsLPSaWp4GzrcYnGUoKX4IbcixAiZ9VRYJ4oiYvmGTZBQvEJaJ6a6RnIuhQ9CpU587OaxaaxVCqSjjYE83FCAfKcggRi38Wv7DoFGP7w6CkYkFqEUftNlVXNXKpZykQQgEV22lFNo/s640/dumplings1.jpg" /></a></div><br />
Here is a basic description of a dumpling: it is a round flour made pastry wrap with fillings inside. Fillings can be made of meat or vegetables, or seafood, (hundreds of different fillings); then, they can be boiled in water, light fried with oil, or steamed. However, the most popular form of preparation in China is to boil them. Different ways of cooking normally require a little bit different ways of preparing the dough.<br />
<br />
Dumplings can be easily found in most restaurants in the North East of China, and there are many restaurants specialized on dumplings.<br />
<br />
The common dumpling fillings in Northeast are either pork, beef, lamb, or prawns, which are normally combined with different vegetables. Of course, there are also many vegetarian choices. Popular vegetables that go well with beef, lamb or prawns are spring onions (you can use leeks as an alternative), celery, or 'Jiu Cai'. The latter are called 'garlic chives' in English (however, there are slight differences between the Jiu Cai and chives in mainland China).<br />
<br />
Traditionally, the dumplings are served with a dip (a mixture of soy sauce and vinegar). In most restaurants in North East China, you can see a small bottle of light soya sauce and rice vinegar on each table.<br />
<br />
<br />
Here is the delicate 'dip recipe' we commonly prepare at home. Mix light soya sauce, rice vinegar, a little pinch of white sugar, sesame oil, 'minced' garlic and chili oil (optional).<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3v3k2H6bt98eVC_ESfY9sBErQSgGJjUbkUlqpvqYy-voI-RA7ftvsShV8WxlLlgaJYq9x-UZB6AIQBB9x-HzxSoTFGjuU_Mk4fucVVbQLtKmQmOXsCWbyLk3vrbQ1WVnJTVLCK5TGFCPH/s1600/Steamed+Pork+and+Shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3v3k2H6bt98eVC_ESfY9sBErQSgGJjUbkUlqpvqYy-voI-RA7ftvsShV8WxlLlgaJYq9x-UZB6AIQBB9x-HzxSoTFGjuU_Mk4fucVVbQLtKmQmOXsCWbyLk3vrbQ1WVnJTVLCK5TGFCPH/s640/Steamed+Pork+and+Shrimp.jpg" /></a></div><br />
<a href="http://www.flickr.com/photos/tohru/4847543282" title="new"><span>燒賣 - Pork and Shrimp Dumpling by Tohru Kao, on Flickr</a></span><br />
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<b>These are dumplings that you can offer to your family, friends or guests. Try adding some ingredients that suits your taste. Also, make a dipping sauce according to your tastes too.</b><br />
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<b>Ingredients:</b><br />
<br />
<b>Dough</b> <br />
2 tablespoons Potato starch<br />
1 cup Wheat starch<br />
1/4 tsp Salt<br />
1/2 cup boiling water, plus 3 tablespoons Boiling water<br />
1 tsp Lard <br />
<br />
<b>Filling</b> <br />
<br />
Wheat starch for dusting<br />
1/2 lb Raw shrimp, peeled and chopped<br />
1/4 lb Precooked salad shrimp, chopped<br />
2 ounces Pork fat, chopped fine<br />
1/4 cup Bamboo shoots, chopped<br />
1/4 tsp Ground white pepper<br />
1/4 tsp Grated fresh ginger<br />
1/2 tsp Salt<br />
1/2 tsp Sesame oil<br />
1 tablespoon Chopped green onion<br />
1 Egg white<br />
1 tablespoon Dry sherry<br />
1 tablespoon Cornstarch <br />
<br />
<b>Procedures:</b><br />
<br />
<b>Filling</b><br />
<br />
1. Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.<br />
<br />
<b>Dough </b><br />
<br />
1. Measure both starches and salt into a small mixing bowl.<br />
<br />
2. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough.<br />
<br />
3. Do not overwork the dough. <br />
<br />
4. Quickly add the lard in little pinches and then knead until smooth. <br />
<br />
5. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. <br />
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6. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.<br />
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7. Keep the remainder of the dough covered with the bowl.<br />
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8. Roll the small amount into a ball and place onto a floured marble board. <br />
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9. Roll out into a circle about 3 inches in diameter.<br />
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10. Place 1 tsp of the shrimp filling in the center of the circle of dough and fold over into a half-moon.<br />
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11. Use a tiny bit of water for sealing the edges. <br />
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12. Be sure to gently press out all the air. <br />
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13. If you wish, you can form little pleats in the dough for added decoration.<br />
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14. Steam on an oiled bamboo steaming rack for 12 minutes.<br />
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15. Makes 24 dumplings<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51CP5AtujU45MHfroK4PLiilZNycI99LRCREDUKSATuVuiBwG-9kdNBcCtEcT5MOiqs50lbB5DKmt00lJonTdKcaaGfcg5AALEUhbI8C64vwbY7P8m_6nNQCX7Ib8GJhZ5EdMdDArfAJJ/s1600/pork-spring-onion-dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51CP5AtujU45MHfroK4PLiilZNycI99LRCREDUKSATuVuiBwG-9kdNBcCtEcT5MOiqs50lbB5DKmt00lJonTdKcaaGfcg5AALEUhbI8C64vwbY7P8m_6nNQCX7Ib8GJhZ5EdMdDArfAJJ/s640/pork-spring-onion-dumplings.jpg" /></a><br />
<br />
<b>Steamed Pork and Green Onions Dumplings</b><br />
<br />
<b>New way to make a dumplings as appetizer for your next party celebration.</b></div><br />
<b>Ingredients:</b><br />
<br />
4 1/2 (500 g) cups flour, sifted<br />
4 1/2 tsp baking powder<br />
7 oz (200 g) lean boneless pork, minced<br />
4 tbsp soy sauce<br />
1/2 tsp fresh ginger, chopped<br />
2 tsp scallions, chopped<br />
7 tsp sesame oil<br />
5 floz (140 ml) water for the filling<br />
<br />
<b>Procedures:</b><br />
<br />
1. Mix the flour, baking powder, and 9 oz (250 ml) of water into a dough. Let rise, Knead and roll the dough until smooth and elastic.<br />
2. Mix the pork with the soy sauce and ginger. <br />
3. Gradually add 5 oz (140 ml) of water, 1 1/2 oz at a time, stirring after each addition until the pork becomes a thick paste.<br />
4. Mix in the scallions and sesame oil.<br />
5. Knead the dough and roll into a long roll.<br />
6. Divide it into 30 portions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter<br />
7. Divide the fillings into 30 equal portions. <br />
8. Fill with 1 portion of the pork mixture and seal tightly<br />
9. Place the dumplings in a bamboo steamer and steam for 7 minutes. <br />
10. Remove and serve.<br />
11. Makes 30 Dumplings<br />
<br />
<br />
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<br />
<b>Seafood Siomai</b><br />
<br />
<b>Siomai is a Chinese dumplings cooked in a steamer and eaten with a sauce or dip. Steamed or pan fried, partially or fully enveloped in dough, filled with everything from pork to seafood to glutinous rice. You can choose which one suits your taste and store in a freezer for later use. Steamed Chinese dumplings often served at dim sum, filled with a mixture of shrimp and squid, these siomai are juicy, flavorful and delicious.</b></div><br />
<b>Ingredients:</b><br />
<br />
250 grams large shrimp (9 ounces)<br />
2 tablespoons egg white (about 1 egg)<br />
1 teaspoon potato starch<br />
1/2 teaspoon salt<br />
50 grams pork fat (2 ounces)<br />
500 grams small shelled shrimp (18 ounces)<br />
200 grams calamari steak (7 ounces)<br />
4 scallions white part only, minced<br />
3 tablespoons potato starch<br />
2 tablespoons egg white (about 1 egg)<br />
1 tablespoon ginger juice grated and juice squeezed out<br />
1 tablespoon Shaoxing wine<br />
2 teaspoons sugar<br />
2 teaspoons sesame oil<br />
2 teaspoons oyster sauce<br />
1 teaspoon soy sauce<br />
1/2 teaspoon salt<br />
1/4 teaspoon white pepper<br />
32 shumai wrappers or 24 wonton wrappers<br />
napa cabbage or lettuce, for lining steamer<br />
<br />
<b>Procedures:</b><br />
<br />
1. Peel the large shrimp, then use a sharp knife to slice them in half from head to tail (center). If your shrimp are very large, you may need to cut them in half once again (far right). Remove the dark vein if present, then add the shrimp to a large bowl. <br />
<br />
2. Add 2 tablespoons of egg white, 1 teaspoon of potato starch, and 1/2 teaspoon of salt to the halved shrimp, then use your fingers to vigorously "whisk" the shrimp together with the egg until the shrimp are evenly coated with a white froth. <br />
<br />
3. If you're using a food processor, roughly chop the pork fat, and add it to the food processor. Process until finely minced. Add the small peeled shrimp and calamari, and pulse until there are no big chunks, but not to the point where it turns into a paste. If you are doing it by hand, finely mince the fat, small shrimp and calamari separately and add to a large bowl.<br />
<br />
4. Add the scallions, potato starch, egg white, ginger juice, Shaoxing wine, sugar, sesame oil, oyster sauce, soy sauce, salt, and white pepper. Pulse the food processor until combined, or use your hand to "whisk" the mixture together thoroughly.<br />
<br />
5. Prepare a large steamer and line the bottom with napa cabbage or lettuce (this prevents the dumplings from sticking to the steamer). Bring the water to a boil.<br />
<br />
6. To wrap the siomai, form an "o" with your left hand (assuming you're right handed). Cover the "o" with a wrapper, then put a generous teaspoon of filling in the middle.<br />
<br />
7. Add a half shrimp on top, pressing the dumping into the "o". <br />
<br />
8. Add another teaspoon of filling, then use the thumb of your opposite hand to press the dumping all the way into the "o" shape in your hand, using your thumb to level off the top. <br />
<br />
9. Top with one more half of shrimp. Make sure the colored side of the shrimp faces up so it turns red when cooked. Make sure the top and bottom of the dumpling are flat, then repeat until you have enough dumplings to fill the steamer. <br />
<br />
10. Turn off the heat, then place the dumplings in the hot steamer, leaving enough space between the dumplings so they are not touching each other. Cover the steamer with a damp kitchen towel, then cover with the lid. Flip the corners of the towel back over the lid to keep them from catching on fire. The towel keeps the condensation from dripping on the dumplings.<br />
<br />
11. Turn the heat back on and steam the siomai over high-heat for 8 minutes. Serve with vinegar and Chinese mustard. <br />
<br />
12. Yield: 32 dumplings<br />
<br />
<br />
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<b>Gluten free dumplings recipe’s really the best dumpling for dieting that I ever tasted together with chicken broth. You can make this recipe for 30 minutes that serves 4 persons.</b></div><br />
<b>Ingredients:</b><br />
<br />
<b>Chicken:</b><br />
<br />
2 1/2 cups chicken broth<br />
1 1/2 cups cut-up cooked chicken<br />
1 cup frozen mixed vegetables<br />
1 teaspoon seasoned salt<br />
1/4 teaspoon pepper<br />
1 cup milk <br />
3 tablespoons cornstarch <br />
<br />
<b>Dumplings:</b><br />
<br />
3/4 cup Bisquick® Gluten Free mix<br />
1/3 cup milk<br />
2 tablespoons butter or margarine, melted<br />
1 egg<br />
1 tablespoon chopped fresh parsley<br />
<br />
<b>Procedures:</b><br />
<br />
• In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.<br />
<br />
• 2In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.<br />
<br />
• 3Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.<br />
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J88kOLZn8XJzhlKjHa5hWB3j2CRD6f6iHT6CCGTFAFNjgDC6PyVI0f_qD_zoT_Vp6OcvYBV0Lec8zkwzXcM-5YOcdDLOmd9sX24LSWLpqSEcFOtmB7oeWEqBNI1Q7F_Iq-wX2uH5jvdx/s1600/SteamedBeefBalls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J88kOLZn8XJzhlKjHa5hWB3j2CRD6f6iHT6CCGTFAFNjgDC6PyVI0f_qD_zoT_Vp6OcvYBV0Lec8zkwzXcM-5YOcdDLOmd9sX24LSWLpqSEcFOtmB7oeWEqBNI1Q7F_Iq-wX2uH5jvdx/s640/SteamedBeefBalls.JPG" /></a><br />
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<b>Seasoned beef balls were steamed with fresh watercress, uncooked green peas or snow peas sprouts.</b></div><br />
<b>Ingredients:</b><br />
<br />
• 1 pound minced beef<br />
• pinch baking soda<br />
• 1/3 tsp. dried citrus peel*<br />
• 3 tsp cornstarch<br />
• 1/2 cup cold water<br />
• 2 tsp vegetable oil<br />
• pinch white pepper<br />
• 1/4 tsp salt<br />
• 1/2 tsp chicken bouillion<br />
• 1/2 tsp sugar<br />
• a few drops sesame oil<br />
• 1 tsp oyster sauce<br />
• Bunch watercress<br />
<br />
<b>Procedures:</b><br />
<br />
1. Add baking soda to beef and mix well. Let stand for 3 or 4 hours in fridge. Then soak citrus peel in warm water until soft. Drain and mince finely. (Guide Note: Dried citrus peel or dried tangerine peel can be purchased in Chinese/Asian markets. If you use fresh citrus peel, the orange flavor will be stronger.)<br />
<br />
2. Pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. This makes the beef less crumbly when cooked. An alternative is to add a beaten egg to the mixture together with the seasonings.<br />
<br />
3. Dissolve cornstarch in cold water. Stir well and add to beef.<br />
<br />
4. Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and optional egg, leaving oyster sauce until last.<br />
<br />
5. Form beef balls of about 2 tablespoons of beef in your cupped hands and roll lightly.<br />
<br />
6. Line a large dish with lots of watercress. Put beef balls on top. If you're using small dishes, the beef can be steamed in batches.<br />
<br />
7. Steam on high heat for 8 minutes after water has come to a boil.<br />
<br />
8. Serve with a Worcestershire/soy sauce mixture.<br />
<br />
9. This beef ball recipe makes 16 - 20 steamed beef balls.<br />
<br />
<br />
<b>Variations:</b><br />
<br />
1. Line bamboo steamer with snow pea sprouts when in season.<br />
<br />
2. Take a soya sheet and drag through warm water for a few seconds to soften. Line plate with this and steam as usual.<br />
<br />
3. Some restaurants put a few tablespoons of uncooked green peas around the beef. They taste pretty good with the beef as well.<br />
<br />
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<b>Siu Mai are steamed wonton wrappers filled with shrimp, pork and mushrooms. Serve with sweet and spicy red chili sauce. You can substitute pork with crab meat. Yields about 20 dumplings.</b></div><b>Ingredients:</b><br />
<br />
• 3 dried Chinese black or Shiitake mushrooms<br />
• 6 ounces peeled deveined large shrimp<br />
• 1 green onion<br />
• 1 teaspoon minced ginger<br />
• 3/4 cup ground pork<br />
• 1 tablespoon oyster sauce<br />
• 1 teaspoon Chinese rice wine or dry sherry<br />
• 1 teaspoon sesame oil<br />
• 1/2 teaspoon granulated sugar<br />
• about 20 gyoza wrappers (or won ton wrappers cut into circles).<br />
<br />
<b>Procedures:</b><br />
<br />
1) Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.<br />
<br />
2) Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly. <br />
<br />
3) Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.<br />
<br />
4) Steam over boiling water until the filling is cooked through (5 to 10 minutes).<br />
<br />
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<br />
<b>This is basic recipe for making the steamed bun dough used in Char Siu Bao or Siopao.</b></div><br />
<b>Ingredients:</b><br />
<br />
• 1 package dried yeast or 1 cake fresh yeast<br />
• 1 cup lukewarm water<br />
• 4 1/2 cups flour<br />
• 1/4 cup sugar<br />
• 2 tablespoons Crisco or vegetable oil<br />
• 1/2 cup boiling water<br />
• 2 tablespoons sesame seed oil<br />
<br />
<b>Procedures:</b><br />
<br />
1) Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.<br />
<br />
2) Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.<br />
<br />
3) Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.<br />
<br />
4) Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).<br />
<br />
5) Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.<br />
<br />
6) Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.<br />
<br />
7) Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.<br />
<br />
8) Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.<br />
<br />
9) Yields 24 buns.<br />
<br />
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<script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer"><div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>FX777222999http://www.blogger.com/profile/03383996785915893632noreply@blogger.com3Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004tag:blogger.com,1999:blog-1832758114467637012.post-12559942560599355392012-06-07T02:31:00.001-07:002015-09-14T00:17:37.735-07:00Chinese Yuan Xiao Dumplings #DumplingsWorldwide<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBLg6vgOFziNUB6rQw_wwnTskw_uPGlpLQtbEcSvrsfslTyCOzyflHmGTXoNrQvs5K7lHxWkdQj0EuGaJ3_na2UzIzY_pmjZWAXF7hbUNzAGrZUt1Gy4txbps-iaLBArSOr37NRGcv3BX/s1600/Xiao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBLg6vgOFziNUB6rQw_wwnTskw_uPGlpLQtbEcSvrsfslTyCOzyflHmGTXoNrQvs5K7lHxWkdQj0EuGaJ3_na2UzIzY_pmjZWAXF7hbUNzAGrZUt1Gy4txbps-iaLBArSOr37NRGcv3BX/s640/Xiao.jpg" /></a><br />
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<b>Chinese dumplings are a popular treat during the Chinese New Year season. Sticky rice (glutinous rice) flour and black sesame powder are available at Asian markets. If you can't find the black sesame powder, just grind black sesame seeds in a food processor. Try this recipe with your ideas comes first.</b> </div><br />
<b>Ingredients:</b><br />
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• 4 1/2 cups (500 g) sticky rice flour<br />
• 7oz. (200 g) butter<br />
• 7 oz (200 g) black sesame powder <br />
• 8 oz (250 g) sugar <br />
• 1 tsp wine<br />
• Water, as needed<br />
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<b>Procedures:</b><br />
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1. Mix the butter with sesame powder, sugar, and wine. (You need to heat the mixture a little bit). Make into small balls, using approximately 1 level teaspoon each and rolling into small balls with your hands.<br />
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2. Place the glutinous rice flour in a large mixing bowl. Add the water, a small amount at a time, working and shaping the dough until it has a texture similar to play-dough – not too soft but smooth and easy to manipulate. (Note: Glutinous rice flour can be a bit tricky to work with – at first it looks too dry and the next thing you know the dough is sticking to your hands because you’ve added too much water. If that happens, add a bit more glutinous rice flour. On the other hand, if the dough is too dry, add more water, a small amount at a time). <br />
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3. Pinch off a piece of dough approximately the size of a golf ball. Roll the dough into a ball. Use your thumb to make a deep indentation in the dough, place a sesame ball into the hole and close it up. It is important to make sure the sesame ball is completely covered with the dough. Continue with the remainder of the dough.<br />
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4. Cook the dumplings in boiled water. Make sure to keep stirring in one direction while cooking. When they float on the water, continue to boil for about one minute using less heat.<br />
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<b>Note:</b> The amount of water needed can vary quite a bit depending on the humidity level where you live and the age of the flour. <br />
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<script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer"><div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>FX777222999http://www.blogger.com/profile/03383996785915893632noreply@blogger.com17Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004