Kuo T'ieh

Title:
Kuo T'ieh

Yield:
54 Servings

Categories:
Asian,
Chinese




Ingredients:





          ****  NO   E  *****





----------------------------CHUCK
OZBURN HBWK07A----------------------------



----------------------------------WRAPPERS----------------------------------


     2 c  Bread flour



----------------------------------FILLING----------------------------------


     1 lb Lean ground pork


    10 oz Frozen chopped spinach


     1    Scallion - thinly sliced


     2 tb Ginger wine - see note


     1 tb Sesame oil


     1 tb Light soy sauce


     1 tb Liquid from spinach



-------------------------------DIPPING
SAUCE-------------------------------


     2 tb Sesame oil


     1 tb White vinegar


     1 ts Hot chili oil



--------------------------------FOR
COOKING--------------------------------


   2/3 c  -boiling water; MORE


          -if needed


     6 tb Soy sauce


     3 ts Oil; (about)


     2 c  Chicken stock; more if


          -needed





 Mix flour and water to form dough; knead till smooth       and elastic;


 Cover with damp cloth and let rest for 20 minutes. Thaw spinach and squeeze


 out moisture. Combine filling ingredients and mix gently, but well, by


 hand. Combine sauce ingredients in a small jar and      shake well. Roll


 out dough to about 1/8 inch thick. (I use the 5 setting on an Italian pasta


 machine) and cut     into 3 inch circles; place about 1 1/2 tsp of filling


 in center of circle; fold dough in half, pinch             together at


 center; make 3 pleats on each side and pinch along the top to seal edges


 together; form into      a half moon shape; place on floured surface and


 cover      with a dry towel; make remaining dumplings. Heat skillet and


 coat liberally with oil; arrange dumplings     in pan with flat side down;


 brown lightly. Using 1 cup     of stock for each 20 dumplings, add the


 stock, cover and cook over medium heat until all the liquid is absorbed;


 dribble 1 t bsp oil in skillet, shake gently to loosen dumplings and let


 brown for 1 minute; invert onto a platter and serve with the dipping sauce.


 Yield: about 4 1/2 dozen. Note: Can be frozen on           cookie sheets


 and then put in zip-lok bags. DO NOT THAW before cooking. STEAMED


 DUMPLINGS: Same as fried      except use cold water when making the dough.


 To cook, line a steamer rack with a damp towel; bring water to a boil;


 place dumplings on the damp cloth, cover and       steam for 15 minutes;


 serve hot with dipping sauce. BOILED PORK DUMPLINGS: Same as fried except


 pleats are     omitted; instead, when dough is folded in half, pinch along


 the top to seal. Bring a large pot of water to a     boil; drop dumplings


 in one at a time, stirring gently to prevent sticking; when water returns


 to a boil, add 1 cup of cold water; repeat twice more. Dumplings will float


 when cooked. Arrange cooked dumplings on a           platter and drizzle


 with dipping sauce; sp rinkle with thinly sliced scallions if desired.


 Note: Use fresh pork and spinach if freezing the dumplings. Start fry


 cooking process while the  dumplings        are still frozen. Steamed and


 boiled dumplings should      be thawed. If using 2 cups chives, omit


 spinach and scallions. From Chuck Ozburn.


 ===============   Reply   99 of Note    1 ===============Board:      FOOD


 BB            Topic:      FOOD SOFTWARE        Subject: Z-MM CHINESE 2 99


 


 To:     BGMB90B    ELAINE RADIS          Date:    01/09 From:   BGMB90B


 ELAINE RADIS          Time:    12:36 PM


 


 MM: BOILED CHICKEN - CHINESE STYLE HBKW07A


 Posted to MC-Recipe Digest V1 #174


 


 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"