Meat Dumplings Poached Or Pot-sticker Style

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Title: MEAT DUMPLINGS POACHED OR POT-STICKER STYLE
Categories: Chinese, Pork, Beef
Yield: 50 servings

1 lb Ground or very finely
-chopped pork or beef or 1/2
-& 1/2
Or 1/2 pork & 1/2 raw shrimp
Marinade:
6 tb Sesame oil
2 ts Sugar
3/4 ts Salt
1/4 ts Pepper
1 lb Cabbage (napa or Chinese,
-preferred) or mix with bok
-choy,
Celery, carrot, etc.
1 ts Salt
1/3 lb Chopped green onions (use
-whole onion w/o roots)
Skin:
3 c Flour
3/4 c Cold water
1/2 c Flour to prevent sticking
-during kneading.
10 c Boiling liquid (water or
-stock optional)

Filling: Chop the "meat" well and mix well with the
marinade.

Then chop the cabbage or veggie(s) fine and mix with 1
t. salt and let sit for 10 minutes; Squeeze out the
excess water. Mix the veggie with the meat and green
onions and mix well by hand.

Skins: In a bowl, add water to the flour and knead
into a smooth dough; let it stand for ten minutes.
Then roll the dough into a long baton-like roll and
cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2
etc and am satisfied with four dozen. At the end I can
eyeball 3 equal parts pretty accurately.)

Use a rolling pin to roll each piece into a thin
circle.

Place 1 portion (50 th or 48th) of filling in the
center of a dough circle. Fold the circle in half and
moisten the edges with water. Use index finger and
thumb to bring the sides together.

Pleat the open edge together (into a semi-circle -
sorta) keeping the other edge smooth. The smooth edge
will yield to the length of the pleated edge. Pinch
the pleats together to seal. Repeat for all dumplings.

Boil 10 cups water or stock or mixture and add
dumplings; stir to prevent from sticking together.
Return to a boil, turn heat low and cook for six
minutes. Remove. Serve with dipping sauces.

I like to give each diner a small dipping bowl and
provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot
Sesame oil, Finely chopped or grated Garlic, Ginger,
Bean paste, Hot bean paste, Black Bean paste, Peanut
paste as makings for each to mix their dip to their
liking.

YOU CAN CHEAT and buy ready made "gyoza" skins at most
Chinese markets. If you are not too dexterous, get a
dumpling press and you can stuff, fold, pleat, etc
rapidly. Get more presses if you've a helper or two.
Mine were under $2.00 if I remember. These are the
same as you use for pierogi, etc.

You can freeze these but wrap with separate partitions
(I was successful rolling them in saran. I'd wrap one,
roll, wrap one, roll, etc. When frozen and then
cooked, as liquid returns to boil, lower and poach for
10 minutes. If they are going to be pot- stickers
(next recipe) you can also steam them or poach in low
liquid without covering.

FROM:FRED PETERS

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