Steamed Dumplings filled with Shiitake Mushrooms
(makes 45 dumplings)
3 cups (135 g) minced fresh shiitake mushrooms
3 scallions, white part and 1 inch (2.5 cm) green, minced
1 1/2 cup (105 g) minced Chinese cabbage
2 tablespoons (12 g) minced fresh ginger
1/8 teaspoon (0.6 ml) dark sesame oil
1/4 teaspoon (1.25 ml) five-spice powder
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) crushed hot pepper flakes, or to
taste
1 1/2 tablespoons (6 g) minced cilantro
1 1/2 tablespoons (22.5 ml) reduced-sodium soy sauce
45 wonton wrappers
small leaves of flowering kale
Hot Mustard Dipping Sauce (recipe follows)
1. Combine all ingredients except wonton wrappers, kale and sauce.
Stir-fry in a well-seasoned wok or nonstick skillet over high heat
until all liquid is absorbed.
2. Using kitchen shears or a sharp knife, trim off corners of each
wonton skin to form a circle. Moisten the edges of 1 wrapper with
water. Place 1 tablespoon (15 ml) of the mushroom mixture on half of
the circle, leaving a 1/4-inch (.75 cm) border. Fold the other half of
the wrapper over the filling and seal the edges. Make pleats around
the edge by folding over tiny sections of the sealed edge to form a
border. Repeat, filling remaining wonton wrappers.
3. Place the dumplings on a damp cloth or piece of parchment paper
in the bottom of a Chinese bamboo steamer placed over a wok, or lay on
a piece of parchment paper over a wire rack set into a large skillet.
Steam over boiling water for 10 to 12 minutes.
4. Arrange on a heated serving platter. Garnish platter with small
leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce
nearby.
2007-02-28 08:48:27
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answer #1
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answered by Kuchiki Rukia 6
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Steamed Dumplings - Jiao Zi
Number of Servings: 4 dozen Prep Time: 2 hours Skill Level: Expert
Ingredients
4 leaves Chinese cabbage
2 scallions
2 chinese black mushrooms
1 tablespoon soy sauce
2 teaspoon cooking sherry
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon cornstarch
1 lb. lean ground pork
1 package prepared "Jiao Zi Pi" dumpling wrappers (available in Asian shops and specialty food stores)
Instructions:
1. Finely chop the cabbage, scallions, black mushrooms and transfer to a mixing bowl.
2. Add soy sauce, sherry, salt, cornstarch and pork. Mix until smooth and well blended.
3. Place wrapper on clean surface and add filling by heaping teaspoonfuls into the center.
4. Fold up the wrappers and form into crescents. Moisten inside edges with a little water, and press them together forming pleats to seal. Make sure they are well-sealed.
5. Bring a large pot of water to boil and carefully drop in dumplings.
6. When water resumes boiling, add 1 cup of water to cool. When the water resumes boiling again, add another cup of cold water to cool. Repeat this process one more time. When the water boils for the third time, the dumplings will be done.
7. Serve immediately with favorite dipping sauces.
Helpful Hints:
IMPORTANT: These take some practice to get right. Seal the dumplings properly before boiling or they will lose their filling as they cook. Do not let water come to a full boil or dumplings will explode!
If you cannot find the Jiao Zi Pi you can use wonton wrappers, but they are not really made for these dumplings.
2007-02-28 06:54:06
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answer #2
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answered by Anonymous
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SHAO-MAI STEAMED PORK DUMPLINGS
1/2 lb. wonton wrappers (ready made)
FILLING:
2 stalks celery cabbage
1 lb. boneless pork shoulder, finely ground
1 tbsp. wine or pale dry sherry
1 tbsp. soy sauce
2 tsp. salt
1/4 c. finely chopped canned bamboo shoots
1 tbsp. cornstarch
1 tsp. sugar
Cut up celery cabbage into small pieces. In a bowl, combine the pork, wine, soy sauce, salt, sugar and cornstarch and with a large spoon mix them thoroughly together. Stir in the cabbage and bamboo shoots.
To fill each dumpling, place a wonton wrapper on the palm of your hand and cup it loosely. Place 1 tablespoonful of the filling in the cup. Then with your other hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently to make sure the wrapper fits firmly against the filling and to give the cylinder a faintly wasp-waisted look. Tap the dumpling to flatten its bottom so that it can stand upright.
When all the dumplings are made, place them on a greased heatproof plate 1/2 inch smaller in diameter than the pot in which you plan to steam them. Cover with plastic wrap and refrigerate until your are ready to steam them. But no longer than 2 to 3 hours.
To Cook: Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer). Place the plate of dumplings on the rack. Over high heat, bring the water in the steamer to a rolling boil. Cover the pan tightly and over high heat steam for 30 minutes.
Serve the dumplings on the steamer plate set directly on a platter or with chopsticks, tongs or a spoon. Transfer the finished dumplings to a heated platter.
OR
STEAMED CHINESE DUMPLINGS
4-5 napa cabbage or Romaine lettuce leaves
3/4 lb. lean ground pork
2 tbsp. minced green onions
1 lg. clove garlic, minced
1 tsp. finely minced ginger root
4 fresh shitake mushrooms, minced (see note)
3 tbsp. minced bamboo shoots
1 egg, lightly beaten
1 tbsp. Chinese rice wine or dry sherry
1 1/2 tbsp. soy sauce
2 tbsp. cornstarch
40 round won ton skins
Sm. fresh cilantro or parsley leaves
Place cabbage leaves on the rack of a steamer. Set over boiling water, cover pot and steam 1 to 2 minutes, or until leaves are limp.
Remove from rack, pat dry with paper towels and finely chop to measure 1 cup. Combine with all remaining ingredients except won ton skins and cilantro leaves. Test the filling by placing a teaspoon of it in shallow dish on steaming rack over boiling water. Cover pot and steam 5 minutes. Taste and adjust seasoning.
To form dumplings, cut out rounds from won ton skins using a 3" round cookie cutter or glass. Loosely cup wrapper in the palm of your hand and place a tablespoon of filling in center. Bring sides up to cover the filling, making pleats around the top to resemble an opened tulip.
The wrapper should tightly hug the filling and the top of the filling should be exposed. Place a tiny cilantro or parsley leaf on the filling. Gently flatten the bottom of the dumplings by pressing with your finger tips. As dumplings are made, cover them with a towel so they don't dry out.
Use a bamboo steamer, preferably over simmering water in a wok. Place each dumpling on a 2" square or aluminum foil and set inside steamer. Foil may overlap, but dumplings should be at least 1" apart. Stack baskets on top of each other and cover top with lid. Steam 20 minutes.
If you don't have a bamboo steamer, place dumplings on a wire rack in a large pot or on the perforated tiers of an electric steamer.
NOTE: Shitake mushrooms are available at Asian groceries. You may substitute dried mushrooms, which must be reconstituted and drained first.
2007-02-28 08:13:25
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answer #3
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answered by Anonymous
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STEAMED DUMPLINGS
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 c. milk
2 tbsp. melted fat or vegetable oil
Sift dry ingredients together; combine egg, milk and oil and add to dry ingredients to make a soft dough. Drop from spoon into boiling stew, beef or chicken broth. Use a 4 quart pan with at least 3 cups of liquid (add boiling water if necessary). Reduce heat to simmer, place lid on pan and steam for 15 minutes.
STEAMED MEAT DUMPLINGS
FILLING:
1/2 lb. ground pork
1/2 lb. ground pork sausage
4 med. sized dried mushrooms or 1/2 c. minced fresh mushrooms
1/2 c. minced water chestnuts
1/4 c. fresh Chinese parsley (coriander)
1 tsp. minced fresh ginger
1/3 c. green onion, finely chopped
1 tbsp. sherry
3 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. teriyaki sauce
1/2 tsp. salt
1 tsp. sugar
1 egg white
1 1/2 tbsp. cornstarch
DIPPING SAUCE:
3 tbsp. soy sauce
2 tsp. sesame oil
2 tsp. wine vinegar
4 dozen siu mai wrappers
Salad oil
To make filling: Cover dried mushrooms with hot water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and finely chop. Mix mushrooms with rest of filling ingredients.
Wrapping: Place 1 teaspoon pork mixture on center of siu mai wrapper. Gather dough up and around filling and give a light squeeze in the middle. Top surface of filling should be exposed. Tap bottom of a flat surface so the dumpling will stand upright. Brush dumpling with salad oil.
Steaming: Place dumplings without crowding directly on the greased woven bottom of a bamboo steamer. Set the steamer in the wok. Fill wok with boiling water, leaving 1 1/2 inches between water level and bottom of steamer. Cover and steam for 20 minutes.
Serve dumplings hot with dipping sauce (you may add 2 teaspoons sugar to sauce).
Cooked ahead: Cover and chill for up to 1 day or freeze for up to 1 month. To freeze cooked dumplings, place slightly apart on a baking sheet and freeze until firm, then transfer to plastic bags and return to freezer. Reheat by steaming for 12-15 minutes.
Comments: Insert toothpicks for easy serving. If you use an aluminum steamer, do the same as you use a bamboo steamer. But if you do not have either steamer. Arrange dumplings in a round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with boiling water to a level at least 1 inch below rack. Steam for the same amount of time.
SHAO-MAI STEAMED PORK DUMPLINGS
1/2 lb. wonton wrappers (ready made)
FILLING:
2 stalks celery cabbage
1 lb. boneless pork shoulder, finely ground
1 tbsp. wine or pale dry sherry
1 tbsp. soy sauce
2 tsp. salt
1/4 c. finely chopped canned bamboo shoots
1 tbsp. cornstarch
1 tsp. sugar
Cut up celery cabbage into small pieces. In a bowl, combine the pork, wine, soy sauce, salt, sugar and cornstarch and with a large spoon mix them thoroughly together. Stir in the cabbage and bamboo shoots.
To fill each dumpling, place a wonton wrapper on the palm of your hand and cup it loosely. Place 1 tablespoonful of the filling in the cup. Then with your other hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently to make sure the wrapper fits firmly against the filling and to give the cylinder a faintly wasp-waisted look. Tap the dumpling to flatten its bottom so that it can stand upright.
When all the dumplings are made, place them on a greased heatproof plate 1/2 inch smaller in diameter than the pot in which you plan to steam them. Cover with plastic wrap and refrigerate until your are ready to steam them. But no longer than 2 to 3 hours.
To Cook: Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer). Place the plate of dumplings on the rack. Over high heat, bring the water in the steamer to a rolling boil. Cover the pan tightly and over high heat steam for 30 minutes.
Serve the dumplings on the steamer plate set directly on a platter or with chopsticks, tongs or a spoon. Transfer the finished dumplings to a heated platter.
2007-02-28 08:19:44
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answer #4
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answered by cookiesandcorn 5
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