Kuo T'ieh

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Title: Kuo T'ieh
Yield: 54 Servings
Categories: Asian, Chinese


**** NO E *****

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

2 c Bread flour

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

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

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

Posted to MC-Recipe Digest V1 #174

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