Free Recipe Chinese Dumplings 2
Recipe Type: Free Oriental Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 48
Ingredients for Chinese Dumplings 2 Recipe
Chinese Dumplings
Chinese Dumplings 2 Preparation
Store bought wrappers don’t steam as well as home made ones. These can be frozen. Arrange filled dumplings in a single layer on a tray or baking sheet. Freeze. Remove and place in a plastic bag. Seal and store in freezer. Dumpling Dough–Sift 2 cups all-purpose flour into a bowl. Gradually add 1/2 cup cold water, mixing with a wodden spoon until a shaggy dough forms. Turn onto lightly floured surface, knead until smooth and springy–five minutes. Put dough in a clean bowl, cover with a towel, and let rest at room temperature for 20 minutes. If dough feels stiff, add a little more water, a tablespoon at a time, but don’t exceed 3/4 cup total. Put rested dough on lightly floured surface and knead it for 2 minutes. Divide the dough and shape each half into a 12 long cylinger that’s about 1 in diameter. With a serrated knife, cut each cylinder crosswise into 24 rounds. Lay the rounds on a lightly floured surface and flatten with the palm of your hand to about 1/4 thickness. Sprinkle flour on the pieces to prevent sticking. With a rolling pin, roll each slice into a 3 circle about 1/8 thick. Pinch the edges of the rounds to make them thinner than the middles. Arrange rounds in a single layer on a lightly floured tray or baking sheet and cover with a towel. Makes 48 wrappers. FOR FRIED DUMPLINGS–In 12 non-stick pan, heat 1 tbsp. oil over medium low heat. Arrange dumplings in the pan, pleated side up, starting at the center and radiating out with the sides of the dumplings just touching. Cook the dumplings until the bottoms are lightly browned–10 minutes. Add 1 cup water or chicken stock; cover the pan and cook over medium heat until all liquid has evaporated, about 10 min. Uncover and drizzle 1 Tbsp. oil around the inside edge of the pan. Fry the dumplings until the bottoms are golden brown, about 3 minutes. Loosen dumplings aropund the edges with a spatula, and then set a large serving plate over the pan. Wearing mitts to protect your hands, quickly invert the pan. Swerve dumplings fried side up. Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11, 1997
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