4 cup All-purpose flour
1 1/2 cup Water
1/2 lb Ground round
2 tsp Low-sodium soy sauce
1 tsp Sherry
2 cup Fresh chopped spinach OR
1 cup Frozen spinach thawed
1 tsp Grated fresh ginger
1/4 cup Finely minced water chestnut
2 each Green onions chopped
Directions
Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.
FROM: HOLD the Fat, Sugar & Salt by Goldie Silverman and
Jacqueline Williams copyright 1984
Servings: 8 servings
Diabetic Meat-Filled Dumplings Recipe brought to you by Recipe Ideas
Categories: Diabetic; Appetizers; Main Dish
The History of Recipes
Experts have tracked the existance of recipes way back into distant history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these early records were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in Roman times 25BC a roman called Apicius assembled a number of documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, a very modern way of dining. Additionally, he tells us how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Closer to modern times, there were a couple of interesting recipe books published in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that we all know today, but rather descriptions of the types of food eaten by the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy land, such as basil and coriander. These new foods and tastes was responsible for an eruption in manuscripts on food, some of which are kept safe in academic collections. During the following few centuries, the upper classes tried to offer the most exotic banquets, and consequentially cooks and their recipe collections increased in prestige. However, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are starting to become popular mostly due to better eduction, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Diabetic Meat Filled Dumplings recipe.
