💾 Archived View for tilde.pink › ~bencollver › recipe › utf8 › ethnic › asia › chinese › recipe172.t… captured on 2022-06-11 at 22:14:39.

View Raw

More Information

-=-=-=-=-=-=-



               SPICY DUMPLINGS WITH SESAME SAUCE AND HOT OI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DOUGH-----
   2       c            Flour, all purpose
   1       pn           Salt
     1/2   c            Water or more
                        -----FILLING-----
   2       tb           Water, cold
   1       tb           Ginger, fresh, finely
                        -- chopped
   1       tb           Scallion, finely, chopped
     1/2   lb           Pork, butt, ground
     1/4   ts           Salt
   1       pn           Pepper, white, ground
                        -----SPICY SESAME SAUCE-----
     1/3   c            Tahini, (sesame seed
                        -- paste) + 1 tablespoon
     1/3   c            Vinegar, Chinese, rice
     1/3   c            Soy sauce
     1/4   c            Sugar
   1 1/2   tb           Oil, sesame
   1       tb           Garlic, finely chopped
   1       tb           Oil, chili, hot
     1/2   ts           Peppercorns, Szechwan,
                        -- ground
                        Oil, hot chili
                        Scallions, sliced

  For Dough:
  ÿÿÿ  
       In a mixer or processor, combine the flour and
  the salt. Gradually add water to the dry ingredients
  and knead to form a firm but moist dough.  Wrap and
  refrigerate for 2 hours or more.
  
  For Filling:
  ÿÿÿÿ
  
       Combine water with the ginger and scallion.  Let
  stand, covered, 2 hours or longer.  Strain, reserving
  liquid.  Stir liquid into the ground pork with salt
  and pepper.  Cover and refrigerate until needed.
  
  For Spicy Sesame Sauce:
  ÿÿÿÿÿÿÿÿ
  
       Use a processor or blender to combine sauce
  ingredients.  Set aside.
  
  To Assemble:
  ÿÿÿÿ
  
       Divide your dough into 4 pieces.  Roll each piece
  into a cylinder about 1 inch in diameter.  Pinch or
  cut 6 or 7 walnut-size pieces from each cylinder.
  Dust pieces with flour and stand each on a cut side.
  Use a rolling pin to flatten into 2 1/2 to 3-inch
  circles, turning them with your fingers as you roll
  and making them slightly thicker in center than at the
  edges.
  
       Place rounded teaspoons of meat filing in center
  of each circle. Fold edges up over filling, pressing
  dough together in center, then on two sides.  Pinch
  firmly.  Place on floured sheet of waxed paper.  (If
  you find that your dumplings aren't sticking together
  at the edges, you can use a little bit of water to wet
  the edges before you pinch them together....  it will
  act like glue.)
  
       Cook ( a few at a time) in a large pot of boiling
  water until meat is firm, 4 to 5 minutes.  As the
  dumplings cook, they have a tendendy to float - this
  is normal.  Cook for a full four minutes at a minimum,
  or the meat may not get done.  Drain the dumplings and
  transfer to serving bowls.  Drizzle with spicy sesame
  sauce and a few drops of chili oil.  Sprinkle with
  scallions and serve.
  
       Source:  New York's Master Chefs, Bon Appetit
  Magazine
       :  Written by Richard Sax, Photographs by Nancy
  McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:   Simon Teng, Auntie Yuan Restaurant, New
  York Co-Owner:   Ed Schonfeld
  Co-Owner:   David Keh
 


                   - - - - - - - - - - - - - - - - - -