Shanghai Dumplings
chinese, dumplings, pork, tnt
----WRAPPER----
2 cup flour
1/4 cup water; more or less
----FILLING----
1 lb ground pork
1/2 teaspoon chinese 5 spice
1 scallion; chopped
1 teaspoon light soy sauce
1/2 teaspoon ground black pepper
A very simple, yet filling, Shanghai staple. Put flour in a food processer. Gradually add water (your mileage may vary) while mixing until the dough forms into a ball. Roll out on a floured surface to about 1/16" thick. Use a glass to cut into 3" circles. Set wrappers aside.
Mix filling ingredients.
To assemble, put a wrapper in the palm of your hand. Place about 1 tablespoon of the filling in the wrapper and fold in half. Keep 1/4" of the wrapper - Free of stuffing for a good seal. Moisten edge with water. Crimp the edges together using your first 2 fingers and thumb, fluting the edges. Go around in one direction, flip over, then reverse. The idea is to seal them good!
Steam for 20 minutes. For a better treat, deep fry after steaming until golden brown. Serve hot.
Variations/notes: Place each dumpling on a small piece of cabbage or lettuce to prevent sticking to the steamer rack. Try boned pork steaks, fat removed, ground in a food processor. Also try shrimp, chicken, or a combo of all. Hot peppers, or pepper sauce, may be added to the filling.
Sauces: Chopped garlic and light soy sauce : Chinese (or Coleman's Dry) Mustard and light soy sauce : Sesame oil, sesame seeds, and dark soy sauce : Hot pepper sauce
Makes about 16 dumplings.
Additional note: When in Shanghai, I visited a restaurant that only served dumplings (chow-dza) on Nanjing Lu. They had =so= many variations of fillings and sauces; it was incredible.
Recipe concocted by Kurt Faria, assembled by taste and memory.
Yield: 1 servings