Ingredients
YIELD 12 SERVINGS
2 cup napa cabbage, sliced, packed
1/2 lb ground pork
2 each tb soy sauce
1 each tb dry sherry
2 tsp cornstarch
1 1/2 tsp gingerroot, peeled, minced
1 each green onion, minced
36 each wonton-skin wrappers, (3 1/2 by 3 1/4) (3/4 12
1 large egg white, beaten
1 soy dipping sauce (below)
1 green onions for garnish
PREPARE FILLING IN 2QUART
Directions
heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1
minute; drain. Immediately run cold water over cabbage to cool. With
hands, squeeze as much water out of cabbage as possible. Finely chop
cabbage. Squeeze liquid from chopped cabbage; place in medium bowl.
Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.
Arrange half of wonton-skin wrappers on large sheet of waxed paper.
With pastry brush, brush each wrappers lightly with egg white. Spoon
1 rounded teaspoon filling onto center of each wonton wrappers. Bring
opposite corners of wonton wrappers up over filling; pinch and pleat
edges together to seal in filling. Repeat with remaining wonton
wrappers, egg white, and filling. In deep 12-inch skillet over high
heat, heat 1/2 inch water to boiling. Place all dumplings, pleated
edges up, in one layer in skillet. Stir gently and spoon or
heat-proof spatula to prevent dumplings from sticking to bottom of
skillet. Heat dumplings to boiling. Reduce heat to low; cover and
simmer 5 minutes or until dumplings are cooked through. With slotted
spoon, remove dumplings to platter; garnish with green onions. Serve
with dipping sauce. Makes 12 appetizers for 6 first course serving.
Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4
cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair
thin strips peeled gingerroot. Makes about 1/2 cup sauce. *Available
in Oriental food stores or some supermarkets in the refrigerator case
in the produce section.
Servings: 12 servings
Chinese Dumplings Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Chinese
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into distant history, in truth as far back into recorded history as early Egypt, and possibly even further than that. However, sadly, these early cookbooks were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something we still use today. He also recounts how the Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and coriander. The introduction of these new tastes caused an explosion in recipe books, many of which are kept safe in private libraries. During the next few centuries, the upper-class families of Wesstern Europe strove to serve the most exotic banquets, and consequentially chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing popular recipes of the day. The revolution that is television brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chinese Dumplings recipe.
