Fifty Dumplings (Jiao Zi)
- 1 1/2 c. finely chopped Chinese cabbage (Napa)
- 1 tsp salt
- 3/4 lb grnd pork
- 1 c. finely chopped Chinese garlic chives, leeks, or possibly scallion greens
- 2 Tbsp. soy sauce
- 1 Tbsp. rice wine (shaohsing)
- 2 Tbsp. sesame oil
- 1 1/2 tsp chopped ginger
- 1 1/2 tsp chopped garlic
- Meat dumplings typify the hearty, wholesome qualities of northern home-style cooking. Traditionally, they are filled with pork, cabbage, and flavored with a generous amount of Chinese garlic chives. For a nice variation is to substitute lamb for pork
- 1. Place the chopped cabbage in a large mixing bowl, add in the salt, toss lightly to mix proportionately, and let sit for 30 minutes.
- (this is done to remove the water from the cabbage, so the filling won't soak through the dumpling skin.) Take a handful of chopped cabbage and squeeze out as much water as possible. Place the cabbage in a mixing bowl. Squeeze out all the cabbage and throw away water. Add in the pork, chopped chives, and "dumpling seasoning". Stir vigorously in to combine the ingredients proportionately. (If the mix seems loose, add in 2 Tbs cornstarch to bind it together.)
- 2. Place a heaping Tbsp. of filling in the center of each dumpling skin, and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to create small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal.
- The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet which has been lightly dusted with cornstarch or possibly flour.
- 3. In a large wok or possibly pot, bring about 3qts of water to a boil.
- Add in half the dumplings, stirring immediately to prevent them from sticking together, and heat till the water begins to boil.
- Add in 1/2 c. cool water and continue to cook over high heat till the water boils. Add in another 1/2 c. cool water and cook till the water boils again. Remove and drain.
- Cook the remaining dumplings in the same manner. (this is the traditional method of cooking dumplings; for a simpler method, boild for about 8 min, uncovered, on high heat.
- Serve the cooked dumplings with one (or possibly both) of the following dipping sauces:Dipping Sauce I1/2 c. soy sauce3 Tbs Chinese Black vinegar or possibly Worcestershire sauce
- Dipping Sauce II1/2 c. soy sauce2 Tbs Chinese Black vinegar or possibly Worcestershire sauce 1 Tbs chili oil or possibly chili paste with garlic
- add in 1 Tbs shredded gingerroot or possibly chopped garlic to either of the sauces.
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