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
It is possible to track the history of written recipes back into the distant past, certainly as far as the Egyptians, and maybe further still. Having said that, these, old cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later, there are a couple of cookery books from the 14th Century - a book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that we all know today, but instead descriptions of the types of food served to the rich and powerful of those days. For the decades that followed, the powerful families of Europe competed to lay on the best banquets, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes common in their social group. By the time we get to the 20th century, recipe publications were highly popular due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Cabbage Dumplings recipe.
