• Lunar New Year - 02

    From Dave Drum@1:229/452 to All on Saturday, January 21, 2023 17:03:29
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Pork & Chive Dumplings
    Categories: Pastry, Pork, Herbs, Vegetables, Wine
    Yield: 6 servings

    MMMMM---------------------------DOUGH--------------------------------
    2 c A-P flour; more for dusting
    1/8 ts Kosher salt
    1 lg Egg white

    MMMMM--------------------------FILLING-------------------------------
    1 lb Ground pork
    2 tb Sherry cooking wine
    1 tb Freshly grated ginger
    2 ts Soy sauce
    1/2 ts Kosher salt
    1/2 c Minced garlic chives

    MAKE THE DOUGH: In a large bowl, combine the flour and
    salt. Add 3/4 cup lukewarm water and the egg white and
    mix with fingers. (Dough should be shaggy with dry
    pockets of flour, like biscuit dough.)

    On a well-floured work surface using floured hands,
    knead the dough, dusting with more flour as needed,
    until smooth, about 4 minutes. Transfer to a lightly
    floured bowl and cover the bowl with plastic wrap. Let
    rest at least 30 minutes or up to 1 hour.

    MAKE THE FILLING: In a medium bowl, combine the pork,
    sherry, ginger, soy sauce, and salt and mix with hands.
    Fold in the chives.

    On a floured surface, knead the dough briefly until
    satin smooth. Cut into 4 equal pieces. Roll each piece
    into a 3/4" thick log and cut with a cleaver or a sharp
    knife into 6 equal pieces about the size of an egg yolk.
    On a rimmed baking sheet, toss the balls generously with
    flour and drape with a damp paper towel.

    Flatten each ball slightly with the palm of your hand.
    Using an Asian-style rolling pin, flatten the dough a
    bit more. Roll from the edge of each dough disk to its
    center, rotating the disk between rolls. Repeat until
    the wrapper is 3: in diameter and the edges are half as
    thick as the center. Transfer back to the well-floured
    surface and tent with a damp paper towel.

    Holding a wrapper in your palm, fill the center with a
    tablespoon of filling. Pinch the edges shut to form a
    half moon, stretching the dough slightly as needed and
    squeezing out any air bubbles. Transfer back to the
    tented work surface and repeat with the remaining
    wrappers.

    In a medium pot of boiling water, add 6 dumplings at a
    time. Boil for 2 minutes on high, then reduce the heat
    to medium-high and cook for 2 minutes more. Reduce the
    heat to medium and cook until the dumpling wrappers are
    puffy, a final 2 minutes.

    Using a slotted spoon, transfer the dumplings to a
    plate. Serve immediately.

    By Helen You

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "It's the little things you can do that make a big difference" Bob Proctor

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