Recipe#25708

Title: Boiled Pot-stickers (shwei Jow)

Soar

Yield: 24 servings
 
--------------------------FILLING--------------------------
      8 oz Regular or firm tofu
      2 tb Black mushrooms, minced
           -(OR Shiitake mushrooms)
           -- (presoaked)
      2 tb Presoaked minced tree ear
      1 tb Dried lily buds, minced
           -- (presoaked)
      1 tb Green onion, minced
    1/2 ts Salt
  2 1/4 ts Soy sauce
  2 1/4 ts Sesame oil
-------------------------WRAPPERS-------------------------
      1 c  All-purpose flour
    1/4 c  Water
-----------------------DIPPING SAUCE-----------------------
           Soy sauce
           Vinegar
           Mushroom soaking liquid
           -OR- water
           Sesame oil (optional)
           Chile oil (optional)
 
  Mash the tofu to yield about 3/4 cup.
  To make the filling, combine mashed tofu with the
  minced ingredients, salt, soy sauce, and sesame oil.
  To make the wrappers, mix flour and water by hand,
  kneading just enough to make a ball of dough. Cover
  and let rest for at least an hour.
  Place on a lightly floured board, and knead for 2
  minutes or so.  With palms of your hands, roll it into
  a long, cylindrical shape, 12 inches inches long, 1
  inch in diameter.  Cut crosswise into 1/2-inch pieces;
  you will have 24.  If your climate is dry, keep the
  dough covered. Shape these, cut-side up, into a round
  shape.  Flatten them with the palm or heel of your
  hand on a flour-dusted board.  With a pastry roller,
  small rolling pin, piece of dowel, or even an empty
  jar -- all of these should be wielded under the palm
  of your hand -- roll each into a round wrapper, 3
  inches in diameter, thicker in the center, thinner
  toward the edge. This is easily done by rolling the
  pastry roller from the edge of the piece of dough to
  the center, and back again, turning the dough
  counterclockwise a little with your left hand after
  each roll.  Continue all the way around several times,
  also turning the dough over once or twice, until you
  have a thin, 3-inch wrapper.
  To assemble, place 1-1/2 teaspoons filling (or as much
  as the wrapper will hold) in an elongated mound in the
  center of each wrapper; fold the dough over the
  filling so that the edges meet.  Press the edges
  together for a tight seal, at the same time making
  four or five tiny pleats, pinched tightly flush with
  the edge.  Be sure that it is completely sealed to
  keep the water out and the filling in.  (With
  commecial wrappers, it may be necessary to moisten
  half of the inside edge first to get a seal.)
  Bring 4 cups water to the boil in a pot.  Immerse
  eight dumplings at a time for 3 minutes (add an extra
  minute if frozen -- do not defrost them first).  Lest
  they break open, add a little water to slow the boil
  whenever it becomes too rapid.  Stir occasionally in
  case some of them stick to the bottom (true to their
  name).  After 3 minutes, remove the dumplings with a
  slotted spoon.  Cook the remaining two batches in the
  same way. Serve hot, accompanied by small dipping
  saucers of soy sauce and vinegar (cider or Chinese
  dark), mixed in roughly equal proportions, or to
  taste, and thinned with water or mushroom liquid if
  too strong; add perhaps a drop of sesame and/or chile
  oil.  Some people like to add a little crushed garlic,
  minced green onion, and/or gingerroot. Advance
  preparation: These can be assembled ahead and frozen.
  Do not defrost before cooking.