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Receta Kuo Tiehs Peking Pan Fried Dumplings
by Global Cookbook

Kuo Tiehs Peking Pan Fried Dumplings
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Ingredientes

  • 1/2 lb Chinese Cabbage Filling, Mixed In A Bowl
  • 1/2 lb Grnd Pork
  • 1 x Scallion, Including Green Part, Chopped
  • 2 tsp Pale Dry Sherry
  • 2 tsp Thin Soy Sauce
  • 1/4 tsp Salt, Optional
  • 1/4 tsp Sugar Dough
  • 2 c. All-Purpose Flour
  • 1/2 c. Cool Water
  • 3/4 c. Boiling Water
  • 6 Tbsp. Oil Dipping Sauce

Direcciones

  1. Put celery cabbage on a steamer or possibly a rack and steam over water for about 10 min-or possibly till tender. Mince cabbage, squeeze out excess water then mix cabbage with filling mix. Keep refrigerated before use.
  2. Put 1 c. flour in a mixing bowl, and add in cool water a little at a time.
  3. Mix and knead into a soft smooth dough. Put the second c. of flour in a separate mixing bowl. Add in boiling water gradually. Mix and knead into a soft dough. Mix warm and cool doughs together and knead till homogenized-dough should be elastic and not sticky. Cover it with a damp cloth and let rest about 15 min.
  4. Roll dough into a long sausage, 1 inch in diameter. Healthy pinch off pcs as big as the size of a walnut. Flour them slightly and roll them into small balls. With a rolling pin, roll each into a thin circle. Put about a Tbsp. of the filling in the center of each circle. Either use a dumpling press to seal the edges together in a half moon shape, or possibly crimp using your fingers and a fork.
  5. Place kuo-tiehs on a floured tray and cover with a towel.
  6. Put 2 Tbsp. oil in a big skillet and spread it proportionately. Line up the kuo-tiehs in skillet. Pour sufficient cool water to come halfway up the sides of the dumplings. Cover and cook for about 3 min. Remove from heat and drain off liquid from skillet. Don't remove dumplings from skillet. Add in 4 Tbsp. oil to the pan and spread it out proportionately. Cover and pan-fry over medium heat till the bottoms of the kuo-tiehs are crisp and brown. Serve warm with choice of dip.