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Steamed Chinese Dumplings with Asian Dipping Sauce Recipe
Yields: 4 servings
Note: Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.
Potsticker Dough
INGREDIENTS
1 1/4 cups all purpose flour
1/4 cup cold water
6 oz. boiling water
1/4 tsp. salt
1 tbs. all purpose flour
DIRECTIONS
Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.
Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.
Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8’s. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.
Chinese Dumpling Filling
INGREDIENTS
1 lb. ground pork or ground turkey
3 tbs. minced scallion
1/2 tsp. grated ginger
1 1/2 tsp. dry sherry
1 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. salt
DIRECTIONS
In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.
Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.
Fold the two corners located at 9 and 3 o’clock to the center at 12 o’clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.
Oriental Dipping Sauce
INGREDIENTS
1/2 cup soy sauce
1 tbs. sesame oil
1 tbs. minced scallions
1 tsp. minced garlic
DIRECTIONS
Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.
Drizzle the dipping sauce over the hot steamed dumplings before serving.
Oven French Fries
Yields: 4 servings
INGREDIENTS
2 lbs. potatoes
1/4 cup parmesan cheese, grated
2 tablespoons olive oil
DIRECTIONS
1. Preheat the oven to 400 degrees. Coat a large baking pan with cooking spray.
2. Scrub and peel the potatoes. Cut them lengthwise into strips for french fries. Set aside.
3. Put the grated parmesan cheese into a plastic food storage bag. Add the potato strips. Close the bag and toss to coat. Turn the potatoes out onto the prepared pan and drizzle evenly with the olive oil.
4. Bake for 30 minutes, turning the potatoes halfway through the baking time. Potatoes should be golden brown and crunchy outside, yet soft inside. Serve immediately.
Soft Pretzels Recipe
Yields: 12 pretzels
INGREDIENTS
1 cup warm water
1 package dry active yeast
1 1/2 cups flour
2 tbs. vegetable oil
1/2 tsp. salt
1 1/4 cup flour
4 cups water
2 tbs. baking soda
2 tbs. coarse salt
DIRECTIONS
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir together until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for 1 hour.
Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18? lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees.
In a large pot, place the baking soda and water to a boil. Let the pretzels rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheet pan. Sprinkle with coarse salt and bake for 12 minutes.