8 oz cabbage, chopped fine
1 tsp salt
1 cup water
2 oz garlic chives or
1 scallions, green part,
1 minced
8 oz pork loin, not too lean,
1 chopped fine or ground coarse
3/4 tsp salt
1/2 tsp msg
3 tbsp sesame oil
1/4 tsp pepper, ground fine
1 tbsp ginger root, minced
1 dumplings:
3 cup flour
3/4 cup water, ice-cold
1 flour to prevent sticking
Directions
Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 c water and
squeeze dry, discarding liquid. Add chives and pork. Mix all together
with seasoning ingredients.
Knead flour and water together until it is a smooth dough. Let rest
10 min. Roll out into a long cylinder and divide into 48 or 50
pieces. Roll out each piece into a 2" circle.
Put 1/3 oz filling (appx) in each circle. Fold circles over and seal
with water, pleating one side artistically as you go (optional!). If
you pleat, you will get one crinkled side and one straight side, and
the dumplings will pull into a slightly curved or crescent shape;
otherwise you will have straight, flat, boring-looking dumplings that
still taste fine.
Cooking procedure 1:
Boil 12 c water. Lower heat to low. Cook dumplings for 4 min, covered,
stirring occasionally. This produces a standard restaurant dumpling.
Cooking procedure 2:
Boil 10 c water. Add 1/3 the dumplings and stir. Cover and let water
return to a boil. Add 1/2 c icy cold water. Stir. Cover again and let
water return to a boil. Add another 1/2 c icy cold water. Stir. Cover
a third time and let water return to a boil. Remove dumplings
immediately and drain them. Repeat the entire procedure until
dumplings are done. This is said to produce a more delicate dumpling,
but I don't recall ever having tried it myself.
Sauce 1:
1 c soy sauce 1/2 c broth (cooking water will do!) 1 t white
vinegar or cider vinegar 1/2 t sesame oil 1/4 t sugar 1 t scallion,
chopped, including green part
Sauce 2:
1 c soy sauce 1/2 c broth 1/2 t sesame oil 1/4 t hot pepper oil or
1/4 t red pepper flakes
Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth
From: Michael Loo
refined from Wei-chuan cook book Chinese Snacks
Servings: 10 as an appe
Boiled Meat Dumplings (Shwei Jaudz Shui Jiao- Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
We are able to follow the history of meal recipes back into antiquity, certainly as far into history as pharonic Egypt, and maybe further still. Interesting though that is, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the Roman cooks made use of many different aromatic flavors, including a few you will know for example bay, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new culinary ideas led to an outbreak in manuscripts on cooking, the majority of which still exist in private collections. During the following few hundred years, the powerful families of Europe competed with each other to lay on the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, cooking books were in high demand, mostly as a result of higher levels of literacy, people having more spare time and having more money. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Boiled Meat Dumplings (Shwei Jaudz Shui Jiao recipe.
