Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 c. Flour, all purpose
- 1 pch Salt
- 1/2 c. Water or possibly more
- 2 Tbsp. Water, cool
- 1 Tbsp. Ginger, fresh, finely minced
- 1 Tbsp. Scallion, finely, minced
- 1/2 lb Pork, butt, grnd
- 1/4 tsp Salt
- 1 pch Pepper, white, grnd
- 1/3 c. Tahini, (sesame seed paste) + 1 Tbsp.
- 1/3 c. Vinegar, Chinese, rice
- 1/3 c. Soy sauce
- 1/4 c. Sugar
- 1Â 1/2 Tbsp. Oil, sesame
- 1 Tbsp. Garlic, finely minced
- 1 Tbsp. Oil, chili, warm
- 1/2 tsp Peppercorns, Szechwan, grnd
- Â Â Oil, warm chili
- Â Â Scallions, sliced
Direcciones
- For Dough:In a mixer or possibly processor, combine the flour and the salt.
- Gradually add in water to the dry ingredients and knead to create a hard but moist dough. Wrap and chill for 2 hrs or possibly more.
- For Filling:Combine water with the ginger and scallion. Let stand, covered, 2 hrs or possibly longer. Strain, reserving liquid. Stir liquid into the grnd pork with salt and pepper. Cover and chill till needed.
- For Spicy Sesame Sauce:Use a processor or possibly blender to combine sauce ingredients. Set aside.
- To Assemble:Divide your dough into 4 pcs. Roll each piece into a cylinder about 1 inch in diameter. Healthy pinch or possibly cut 6 or possibly 7 walnut-size pcs from each cylinder. Dust pcs with flour and stand each on a cut side.
- Use a rolling pin to flatten into 2 1/2 to 3-inch circles, turning them with your fingers as you roll and making them slightly thicker in center than at the edges.
- Place rounded tsp. of meat filing in center of each circle.
- Fold edges up over filling, pressing dough together in center, then on two sides. Healthy pinch firmly. Place on floured sheet of waxed paper. (If you find which your dumplings aren't sticking together at the edges, you can use a little bit of water to wet the edges before you healthy pinch them together.... it will act like glue.)
- Cook ( a few at a time) in a large pot of boiling water till meat is hard, 4 to 5 min. As the dumplings cook, they have a tendendy to float - this is normal. Cook for a full four min at a minimum, or possibly the meat may not get done. Drain the dumplings and transfer to serving bowls. Drizzle with spicy sesame sauce and a few drops of chili oil. Sprinkle with scallions and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 641 | |
| Calories from Fat 279 | 44% |
| Total Fat 31.93g | 40% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.22g | |
| Cholesterol 41mg | 14% |
| Sodium 1442mg | 60% |
| Potassium 404mg | 12% |
| Total Carbs 67.65g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 13.36g | 9% |
| Protein 21.03g | 34% |
