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
Academics have tracked the existance of recipes way back into history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
During Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks made use of a good variety of spices, including a few you will know such as thyme, mint and parsley. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve up the best banquets, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the 1900s, cookery publications are in high demand, due to higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Chinese Dumplings recipe.
