Does anyone have a really good recipe for jiaozi (meat-dumplings) that does NOT require sherry or wine?
Michelle posted:
I 'VE you are looking for a recipe that doesn' t have rice wine or dry sherry? L, but still? A really good sale. • Any person has a prescription?
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INGREDIENTS
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce
DIRECTIONS
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.
It does call for one tsp. of rice wine. But I am sure you could easily leave it out or sub. with a rice wine vinegar or vinegar of your choice.
JiaoZi (Chinese dumplings)
Ingredients:
* 2 lb ground pork (or turkey/chicken/shrimp paste)
* finely chopped chives (or leeks) ~ 2 big bunch
* finely chopped ginger ~ 2 or 3 table spoons
* Soy sauce ~ 3 or more table spoons (start with 2, add as necessary)
* Several shakes of Oyster sauce ~ 3 table spoons??
* Sesame oil ~ 1 or 2 table spoons???
* Black pepper
* some spoons of corn starch spread over
* some shakes of thickened soy sauce
Sauce:
* soy sauce
* chinese red rice vinegar
* sa-Cha sauce (Chinese BBQ sauce)
* chili sauce
* chopped cilantro or green onion
Directions:
Mix everything in a bowl, mix by hand. Add corn starch as necessary to make it less wet. The meat should be “darkened” and smell “nice”! Let it sit for a few hours, then wrap and boil the dumplings.
Jiaozi – Chinese Dumplings
Ingredients:
Jiaozi dough:
3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
1 cup ground pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
Preparation:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don’t add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.