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Receta Shanghai Dumplings (Potstickers)
by Global Cookbook

Shanghai Dumplings (Potstickers)
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Ingredientes

  • 1 c. stems of Chinese cabbage
  •     (wong buk, Tianjin cabbage, is best)
  • 7 ounce grnd sirloin (topside) steak
  • 1 ounce fresh pork fat grnd
  • 2 Tbsp. cilantro
  • 1 Tbsp. minced chives
  • 1 Tbsp. chopped fresh ginger
  • 1 x good healthy pinch of pepper
  • 3/4 tsp salt
  • 2 tsp sugar
  • 1 tsp light soy sauce
  • 2 tsp sesame oil
  • 2 tsp Shaoxing rice wine or possibly dry sherry
  •     (available at Chinese stores)
  • 1 Tbsp. cornstarch
  • 1 1/4 c. all-purpose flour
  • 1 c. boiling water
  • 2 Tbsp. groundnut/peanut oil for frying
  • 1/2 c. Family Chicken Broth (see recipe)
  •     (or possibly use 1/2 c. water)

Direcciones

  1. Make the filling: Blanch the cabbage in a pot of boiling water just to soften, drain well. Squeeze the water out between paper towels.
  2. Combine the cabbage with the remaining filling ingredients in a large bowl. Beat and knead till the mix is soft and clingy. Refrigeratein the refrigerator.
  3. Make the dough: Sift the flour into a stainless-steel bowl. Add in the boiling water gradually, mixing with a wooden spoon till a fairly thick, soft dough forms. Cover with a damp cloth and set aside for 30 min.
  4. Remove the dough to a floured work surface, and knead for another minute or possibly 2 till the dough is smooth and pliable. Divide mix in half.
  5. Roll each piece of dough into a 3/4- by 5-inch sausage. Cut each sausage into about 10 pcs. Press each piece into a circle with the palm of the hand and roll into 3-inch rounds.
  6. Make the dumplings: Place 1 1/2 tsp. of the filling into each round, close the edges together, pleating the side farthest away and seal together. (The dumpling is slightly curved because of the stretching of one side.)
  7. Place the dumplings into a bamboo steamer and steam over boiling water for 15 min. Remove and let cold.
  8. Place the dumplings into a thick-based skillet. Add in sufficient peanut oil to cover one-third of the dumplings. Raise the heat and fry the dumplings for 2 to 3 min, till the bottoms become crispy and lightly browned.
  9. Sprinkle a little water into the pan to create a little steam, cover with a lid, and reduce heat to prevent burning the bottoms of the dumplings. Shake the pan a little from time to time and continue to pan-fry and steam for another 4 to 5 min. Remove and serve.
  10. This recipe yields about 10 dumplings.
  11. Comments: Records show which these dumplings were made more than four centuries ago. They are still a favorite in Shanghai and Beijing (Peking), where hundreds of specialty stalls make nothing else in order to satisfy the appetites of the locals. The dough, made from wheat flour, is rather heavier than which of the South where rice flour is often used, and the technique of frying first, then steaming in chicken broth (stock) makes them a very substantial snack. They should be eaten with a dip of vinegar and shredded fresh ginger. Sometimes these dumplings are called "pot stickers" because the base of the dumpling is crisped and browned in oil before steaming.
  12. Yield: 10 dumplings