FILLING
12 oz peeled cooked shrimps
1/2 tsp salt
1/2 tsp sugar
1 pinch of pepper
1 tsp cornflour
3 oz carrots, parboiled and finely diced
1 a few drops of sesame oil
1 tbsp chopped parsley
DOUGH
5 oz strong white flou
1 l/2 oz cornf lour
4 tsp salt
7 fl boiling water
4 oz lard
1 a few drops of green food colouring
Directions
First make the filling. Roughly chop the shrimps. Add the salt, sugar,
pepper and cornflour. Stir in the carrots, sesame oil and parsley;
mix to bind the ingredients together. Chill for 30 minutes. For the
dough, sift the flour, cornfiour and salt into a large bowl. Pour in
the boiling water and stir quickly, then knead the mixture with the
lard on to a lightly floured surface until smooth. Roll the dough
into cylinder, then cut it into 40 equal portions. Flatten a portion
of dough, then roll it out thinly to give a round or oval shape. Put
a little filling in the mlddle, then enclose lt in the dough,
pressineg the edges together to make a three-sided seam. Some of the
dumplings can be folded in half and the edges pinched into a frilly
pattern. Alternatively, the top of the dumplings can be left. Brush
the very edge of the pastry with a little food colouring. Continue
until all the dough and filling is used. Arrange the dumplings in a
greased steamer and simmer and cook over boiling water for 8 minutes.
Serve at once.
Servings: 40 snacks
Cabbage Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, at least as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these old records were just basic hieroglyphic instructions for food preparation.
As we move on, we find two recipe books which were published in the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the spicy food that is served today, but instead descriptions of the types of meals enjoyed by the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as rosemary and coriander. These new spices and herbs prompted a torrent in books on cooking, the majority of which are kept safe in academic collections. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cabbage Dumplings recipe.
