Ingredients
2 cup napa/green cabbage, finely chopped
1 tsp salt
1/2 lb shrimp, peel, devein finely chopped
1 lb lean ground pork
2 tbsp light-colour soy sauce
2 tbsp rice, sherry, or white wine
1 tbsp green onion, chopped
1 tbsp sesame oil
2 tsp gingerroot, minced
1 garlic clove, minced
64 wonton wrappers [=2 pkgs]
1/4 cup vegetable oil
1 cup chicken stock, or water
DIPPING SAUCE
2 tbsp light-coloured soy sauce
1 tbsp rice vinegar
1 tsp gingerroot, minced
Directions
1. In bowl, toss cabbage with salt and let stand for 5 minutes;
squeeze out liquid. Squeeze any liquid from shrimp. In large bowl,
mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and
garlic.
[Filling can be covered and refrigerated for up to 6 hours.]
2. With 3-inch round cutter, cut wonton wrappers into circles, keeping
covered with damp cloth to prevent drying out. Working with 4 warpers
at a time, brush edges lightly with water. On 1 half of each round,
pinch four 1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold
pleated side over filling, matching edges and pressing out all air.
Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into
crescent shape and pressing lightly to flatten bottom.
[Dumplings can be prepared to this point, covered with plastic warp
and refrigerated for up to 24 hours, or frozen, then stored in
airtight container for up to 1 week; thaw in refrigerator before
continuing.]
Cover with damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat;
fry 16 dumplings in each, flat side down, for 1 minute or until
golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to
low. Cover and cook, without turning, for 7 minutes or until
dumplings are translucent and most of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until
liquid evaporates and bottoms are dark brown. Drain on paper towel.
Transfer to dish; keep warm. Wipe pan; repeat with remaining
dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve
with hot or warm dumplings.
Source: Canadian Living magazine, Feb 95 Presented in article "Cooking
Lesson" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 64 appetizers
Chinese Pit Stickers Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
Experts have tracked the existence of recipes back into distant history, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans used a wide range of aromatic flavours, including some familiar names like thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in publications on food, some of which are now in private collections. By the time we get to the twentieth century, cookery books were increasing in popularity mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chinese Pit Stickers recipe.
