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
It is quite possible to follow the history of recipes far back into antiquity, at least as far into history as pharonic Egypt, and possibly even further than that. Having said that, in the main part, these early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, we find two recipe books which were published in the 14th Century ; a cookery book called `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 meals prepared by the chefs of the nobility of those days. For the centuries that followed, the powerful and wealthy houses competed to offer the most extravagent meals, and because of this cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cook books are in great demand, mostly as a result of higher levels of literacy, people having more free time and having more disposable income. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Diabetic Meat Filled Dumplings recipe.
