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Receta Boiled Garlic Chive Dumplings In Cold Water Dough

Name: Boiled Garlic Chive Dumplings In Cold Water Dough
Ingredients: 2 bn garlic chives finely minced (regular chives can be substituted) 2 pkgs. mung bean noodles - 1 1/3 ounce ea) soaked soft, and cut into 1/2" strands; 1 c. re-hydrated black mushrooms stemmed, and finely diced; 2 Tbsp. chopped ginger; 1 1/2 Tbsp. chopped garlic; 2 Tbsp. thin soy sauce; 3 Tbsp. sesame oil; 1/2 Tbsp. salt; 1 x egg; 4 c. all-purpose flour; 1/2 tsp salt; 1 1/2 c. cool water; 1/3 c. thin soy sauce; 1/3 c. rice wine vinegar; 1/3 c. sliced scallions; 1 tsp sesame oil; 1 Tbsp. sambal

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Ingredientes

2 bn garlic chives finely minced (regular chives can be substituted) 2 pkgs. mung bean noodles - 1 1/3 ounce ea) soaked soft, and cut into 1/2" strands
1 c. re-hydrated black mushrooms stemmed, and finely diced
2 Tbsp. chopped ginger
1 1/2 Tbsp. chopped garlic
2 Tbsp. thin soy sauce
3 Tbsp. sesame oil
1/2 Tbsp. salt
1 x egg
4 c. all-purpose flour
1/2 tsp salt
1 1/2 c. cool water
1/3 c. thin soy sauce
1/3 c. rice wine vinegar
1/3 c. sliced scallions
1 tsp sesame oil
1 Tbsp. sambal

Direcciones

In a large bowl thoroughly mix all filling ingredients together by hand. Cook a tester to check for seasoning.
For the Cool Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add in cool water to flour in 1/4-c. increments. Mix with chopsticks till a ball is formed. On a floured surface, knead dough till it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour.
Working on a floured surface with floured hands, roll out dough to create a long 'noodle', 1-inch in diameter. Cut 1/2-inch pcs and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
Making The Dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to create a half moon shape. Starting on one end fold/healthy pinch the wrapper tightly together. Proceed with this fold/healthy pinch method till the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
Cooking The Dumplings: Use a large stock pot with plenty of water. Add in a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so which they don't stick together or possibly stick to the bottom. Don't try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart.
For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl.
For Plating: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water. Waste not, want not.