Subj : Lunar New Year - 02
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Pork & Chive Dumplings
Categories: Pastry, Pork, Herbs, Vegetables, Wine
     Yield: 6 servings

MMMMM---------------------------DOUGH--------------------------------
     2 c  A-P flour; more for dusting
   1/8 ts Kosher salt
     1 lg Egg white

MMMMM--------------------------FILLING-------------------------------
     1 lb Ground pork
     2 tb Sherry cooking wine
     1 tb Freshly grated ginger
     2 ts Soy sauce
   1/2 ts Kosher salt
   1/2 c  Minced garlic chives

 MAKE THE DOUGH: In a large bowl, combine the flour and
 salt. Add 3/4 cup lukewarm water and the egg white and
 mix with fingers. (Dough should be shaggy with dry
 pockets of flour, like biscuit dough.)

 On a well-floured work surface using floured hands,
 knead the dough, dusting with more flour as needed,
 until smooth, about 4 minutes. Transfer to a lightly
 floured bowl and cover the bowl with plastic wrap. Let
 rest at least 30 minutes or up to 1 hour.

 MAKE THE FILLING: In a medium bowl, combine the pork,
 sherry, ginger, soy sauce, and salt and mix with hands.
 Fold in the chives.

 On a floured surface, knead the dough briefly until
 satin smooth. Cut into 4 equal pieces. Roll each piece
 into a 3/4" thick log and cut with a cleaver or a sharp
 knife into 6 equal pieces about the size of an egg yolk.
 On a rimmed baking sheet, toss the balls generously with
 flour and drape with a damp paper towel.

 Flatten each ball slightly with the palm of your hand.
 Using an Asian-style rolling pin, flatten the dough a
 bit more. Roll from the edge of each dough disk to its
 center, rotating the disk between rolls. Repeat until
 the wrapper is 3: in diameter and the edges are half as
 thick as the center. Transfer back to the well-floured
 surface and tent with a damp paper towel.

 Holding a wrapper in your palm, fill the center with a
 tablespoon of filling. Pinch the edges shut to form a
 half moon, stretching the dough slightly as needed and
 squeezing out any air bubbles. Transfer back to the
 tented work surface and repeat with the remaining
 wrappers.

 In a medium pot of boiling water, add 6 dumplings at a
 time. Boil for 2 minutes on high, then reduce the heat
 to medium-high and cook for 2 minutes more. Reduce the
 heat to medium and cook until the dumpling wrappers are
 puffy, a final 2 minutes.

 Using a slotted spoon, transfer the dumplings to a
 plate. Serve immediately.

 By Helen You

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... "It's the little things you can do that make a big difference"  Bob Proctor

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