Friday, September 24, 2010
Sad Little Dumplings...
Today I attempted to make pork dumplings. They didn't turn out too bad... but were a lot of work and are a bit bigger than they should be. But they do taste really good! I felt like I was making perogies and it seemed like my Ukrainian side was coming out.
3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
1 cup ground pork or beef
1 TBSP soy sauce
1 teaspoon salt
1 TBSP Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TBSP sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons diced water chestnuts
4 tablespoons diced carrots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
2 TBSP of Soy Sauce
1 TBSP of Rice Wine Vinegar
1/4 tsp of minced garlic
1/4 tsp of minced ginger root
1/2 tsp of sugar
4-8 drops of Hot Chili Oil
Not sure if I would make these again, when there is a dumpling restaurant just down the street. But it was fun to try them!
Yesterday, we made Fingerkalotshi. It was my version of a moon cake! So once again, I felt like I was mixing the Chinese and the Mennonite cultures. They do taste much better than moon cakes, probably because of it is all sugar and butter.
1 lb. butter
3/4 cup sugar -- Mix these together, on and off, for about an hour.
Add vanilla and 2 1/4 cups of flour.
Roll into little balls.
Place on baking sheet. Make little dents and put raspberry jam in each dent before baking. Bake at 325 degrees for 12 minutes.
We have also received our Travel Approval! It took only three weeks to come and we are now completely ready to go. This, for me, is the most exciting piece of paperwork, because it means the long wait is almost over! 42 days before we go!