Kuo-Tiehs Peking Pan-Fried Dumplings
chinese, dumplings
1/2 lb chinese cabbage
1 filling, mixed in a bowl
1/2 lb ground pork
1 scallion, including green
1 part -- minced
2 teaspoon pale dry sherry
2 teaspoon thin soy sauce
1/4 teaspoon salt -- optional
1/4 teaspoon sugar
1 dough
2 cup all-purpose flour
1/2 cup cold water
3/4 cup boiling water
6 tablespoon oil
1 dipping sauce
1. Put celery cabbage on a steamer or a rack and steam over water for about 10 minutes-or until tender. Mince cabbage, squeeze out excess water then mix cabbage with filling mixture. Keep refrigerated before use.
2. Put 1 cup flour in a mixing bowl, and add cold water a little at a time. Mix and knead into a soft smooth dough. Put the second cup of flour in a separate mixing bowl. Add boiling water gradually. Mix and knead into a soft dough. Mix hot and cold doughs together and knead until homogenized-dough should be elastic and not sticky. Cover it with a damp cloth and let rest about 15 minutes.
3. Roll dough into a long sausage, 1 inch in diameter. Pinch off pieces as big as the size of a walnut. Flour them slightly and roll them into small balls. With a rolling pin, roll each into a thin circle. Put about a tablespoon of the filling in the center of each circle. Either use a dumpling press to seal the edges together in a half moon shape, or crimp using your fingers and a fork.
4. Place kuo-tiehs on a floured tray and cover with a towel.
5. Put 2 Tablespoons oil in a big skillet and spread it evenly. Line up the kuo-tiehs in skillet. Pour enough cold water to come halfway up the sides of the dumplings. Cover and cook for about 3 minutes. Remove from heat and drain off liquid from skillet. Do not remove dumplings from skillet. Add 4 Tablespoons oil to the pan and spread it out evenly. Cover and pan-fry over medium heat until the bottoms of the kuo-tiehs are crisp and brown. Serve hot with choice of dip.
Recipe By : Classic Chinese Cook Book, Mai Leung. pp.22-3
From: Sue Date: 18 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 18 servings