Recipe#10468

Title: Chiao Tzu

Newsgroups: rec.food.recipes,rec.food.cooking 
 From: Ms Flora Bay florabay@technet.sg 
 Subject: Chinese Dumplings 
 Message-ID: Pine.OSF.3.90.941206080505.31409B-100000@einstein.technet.sg 
 Date: Wed, 7 Dec 1994 23:43:20 GMT 

Makes 24
 1 1/2 cups (6oz) plain (all-purpose) flour
 1/2 teaspoon salt
 1/2 - 1/4 cup (4-6 fl oz) cold water
 deep frying oil
 sesame oil (optional)
 125g (4oz) lean beef, finely minced
 45g (1 1/2 oz) fat port, steamed and chopped
 45g (1 1/2 oz) canned bamboo shoots, finely chopped
 3 green onions, finely chopping
 1.25cm (1/2 in) piece fresh root ginger, grated
 2 teaspoons thin soy sauce
 2 teaspoons dry sherry
 1/2 teaspoon salt
 1/4 teaspoons black pepper
 1 1/2 tablespoons vegetable oil
 Sift the flour and salt into a bowl and add the water slowly,
 working until the dough begins to saften. Knead for approximately
 4 minutes, then cover with a damp cloth.
 Mix beef and fat pork with the bamboo shoots, green onions and
 ginger and add the seasonings and vegetable oil. Squeeze through
 the fingers until sticky, then refrigerate for 30 minutes.
 Roll out the pastry as thin as possible and cut into rounds with
 a 6.5 cm(2 1/2 in) pastry cutter. Place a spoonful of the filling
 in the centre of each and fold in halves, pinching the edges
 together. Press the points of a fork around the edges, or flute
 decoratively. Heat the deep frying oil to fairly hot, add approximately
 1 tablespoon of sesame oil for extra flavor, if required, and deep
 fry the beef pastries, about 8 at a time, until cooked through and
 golden brown. Drain well and serve hot.
 My Additions : Buy ready made pastry from an oriental grocery store
 instead of making own pastry. Omit the FAT PORK. Instead of deep
 frying, heat 1-2 tablespoon of oil in a skillet. Brown the bottom
 of the dumplings to golden brown. Add a cup hot water to the skillet
 and cover for a few minutes. Dumplings will be ready when the water
 is almost dried up.