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
Written recipes as a concept can be observed far back into ancient history, certainly as far as ancient Egypt, and maybe even further. Having said that, generally, these ancient recipes were just very simple pictorial instructions for preparing meals.
Much later, in Roman times a roman called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans made use of many herbs, including some that we all recognise for example bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and spices led to a surge in publications on food, some of which are now in private collections. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chinese Dumplings recipe.
