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Recipe: Chiao - Tzu (Traditional Chinese Dumplings)
Similar Categories: Chiao, Tzu, Traditional, Chinese, Dumplings
Makes about 50 dumplings
Dough
2 1/2 cups all-purpose flour
1 cup ice cold water
1/2 teaspoon salt
Filling
3/4 pound finely ground pork
1/4 pound deveined and minced shrimp
2 tablespoons minced scallion
1 teaspoon grated ginger
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons sesame oil
1 tablespoon rice wine (preferably Shao-Hsing) or dry sherry
Dipping sauce
Soy sauce
Chinese red vinegar (or red wine vinegar)
Cook's notes: Dough requires at least 30 minutes to rest before rolling it
out. You might cook the filled dumplings by either boiling, steaming or
pan-frying; alternative techniques follow below. A thin, 1 1/2-inch-wide
rolling pin or dowel works best for shaping the dough. (To avoid the work, a
variety of ready-made frozen dump lings are available at many Chinese
grocery stores.)
Make the dough: Place the flour in a mixing bowl and stir in salt. Slowly
stir in the cold water to form a smooth dough. Knead the dough into a smooth
ball. Cover the dough with a dry cloth and let it rest for at least 30
minutes. Ready-made dumpling wrappers are available in the refrigerated
sections of Asian grocery stores. Buy round shapes and use water to seal the
edges.
Prepare the filling: Thoroughly mix the filling ingredients. Ingredients
should stick together easily.
Shape the dough: Dust the work surface, rolling pin and hands with flour.
Cut dough in half. Tightly cover half in plastic wrap. Roll the other half
to a rope 1-inch thick. Cut into 1-inch lengths.
Roll out dumpling skins: Place a piece of dough, flat side down, and flatten
firmly with hand. Hold disc at its center, between thumb and forefinger,
with one side of dough resting on table. Roll that edge of dough outward,
turning a slight edge at a time, until the entire disc has a thinner edge
than its center. Each dumpling skin should be about 3- to 3½-inches wide.
Form crescent-moon dumplings: Place a rounded teaspoon of fill ing in center
of each skin, smoothing it to within ½-inch of edge. Fold in half to
completely enclose filling, then pinch one end and pleat dough edges from
one side all the way across the top. (Press about 1/4-inch of dough at a
time for each pleat.) Repeat with re maining ingredients.
Prepare dipping sauce: Combine equal parts of soy sauce and Chi- nese red
vinegar, or to taste. Set aside.
Boiling method: Bring large pot of water to a boil. Gently place one
dumpling at a time in boiling water using a slotted spoon. Stir gently to
prevent any dumplings from sticking to the pot. (Place no more than 20
dumplings in boiling water at a time). Cover; when water returns to the
boil, add one cup cold water and cover again. Do this two more times, or
until dumplings float to the top.
Steaming method: Place lettuce or cabbage leaf (nappa) over bot tom of
steamer basket placed over an inch of boiling water in a pan. Put in
dumplings, keeping lid ajar and cooking about 15 min utes until dumpling
dough is transparent.
Pan-frying method: Grease bottom of frying pan generously with peanut oil.
Place dumplings in pan, bottoms down, and place pan over high heat. When
lightly browned, carefully add 1/4-inch of wa ter and 1 tablespoon of white
vinegar. Keep lid ajar and cook on medium heat until water is gone. Dumpling
dough should be transparent. If not, add more water and vinegar and cook
until done.
Presentation: Serve hot, with dipping sauce.
Dough
2 1/2 cups all-purpose flour
1 cup ice cold water
1/2 teaspoon salt
Filling
3/4 pound finely ground pork
1/4 pound deveined and minced shrimp
2 tablespoons minced scallion
1 teaspoon grated ginger
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons sesame oil
1 tablespoon rice wine (preferably Shao-Hsing) or dry sherry
Dipping sauce
Soy sauce
Chinese red vinegar (or red wine vinegar)
Cook's notes: Dough requires at least 30 minutes to rest before rolling it
out. You might cook the filled dumplings by either boiling, steaming or
pan-frying; alternative techniques follow below. A thin, 1 1/2-inch-wide
rolling pin or dowel works best for shaping the dough. (To avoid the work, a
variety of ready-made frozen dump lings are available at many Chinese
grocery stores.)
Make the dough: Place the flour in a mixing bowl and stir in salt. Slowly
stir in the cold water to form a smooth dough. Knead the dough into a smooth
ball. Cover the dough with a dry cloth and let it rest for at least 30
minutes. Ready-made dumpling wrappers are available in the refrigerated
sections of Asian grocery stores. Buy round shapes and use water to seal the
edges.
Prepare the filling: Thoroughly mix the filling ingredients. Ingredients
should stick together easily.
Shape the dough: Dust the work surface, rolling pin and hands with flour.
Cut dough in half. Tightly cover half in plastic wrap. Roll the other half
to a rope 1-inch thick. Cut into 1-inch lengths.
Roll out dumpling skins: Place a piece of dough, flat side down, and flatten
firmly with hand. Hold disc at its center, between thumb and forefinger,
with one side of dough resting on table. Roll that edge of dough outward,
turning a slight edge at a time, until the entire disc has a thinner edge
than its center. Each dumpling skin should be about 3- to 3½-inches wide.
Form crescent-moon dumplings: Place a rounded teaspoon of fill ing in center
of each skin, smoothing it to within ½-inch of edge. Fold in half to
completely enclose filling, then pinch one end and pleat dough edges from
one side all the way across the top. (Press about 1/4-inch of dough at a
time for each pleat.) Repeat with re maining ingredients.
Prepare dipping sauce: Combine equal parts of soy sauce and Chi- nese red
vinegar, or to taste. Set aside.
Boiling method: Bring large pot of water to a boil. Gently place one
dumpling at a time in boiling water using a slotted spoon. Stir gently to
prevent any dumplings from sticking to the pot. (Place no more than 20
dumplings in boiling water at a time). Cover; when water returns to the
boil, add one cup cold water and cover again. Do this two more times, or
until dumplings float to the top.
Steaming method: Place lettuce or cabbage leaf (nappa) over bot tom of
steamer basket placed over an inch of boiling water in a pan. Put in
dumplings, keeping lid ajar and cooking about 15 min utes until dumpling
dough is transparent.
Pan-frying method: Grease bottom of frying pan generously with peanut oil.
Place dumplings in pan, bottoms down, and place pan over high heat. When
lightly browned, carefully add 1/4-inch of wa ter and 1 tablespoon of white
vinegar. Keep lid ajar and cook on medium heat until water is gone. Dumpling
dough should be transparent. If not, add more water and vinegar and cook
until done.
Presentation: Serve hot, with dipping sauce.
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