HUI-STYLE LAMB JIAOZI (CHINESE DUMPLINGS)
The Hui minority in China is Muslim, naturally they don't eat pork like the Han Chinese. Because of this they make all kinds of delicious foods with lamb. I ate these in Xi'an and in Beijing. They can be served Chinese style on a plate, or in a bowl of the broth they're boiled in, topped with cilantro and chopped green chilis.
Provided by Spicy Little Sister
Categories Chinese
Time 1h10m
Yield 100 dumplings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
- Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
- Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
- Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.
Nutrition Facts : Calories 1473, Fat 33.7, SaturatedFat 13.9, Cholesterol 92.9, Sodium 4195.9, Carbohydrate 236, Fiber 7.9, Sugar 1.4, Protein 49.8
JIAOZI DUMPLINGS
Provided by Mary Kate Tate
Categories Pork Appetizer Lunar New Year Party Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 60
Number Of Ingredients 12
Steps:
- To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
- In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
- To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
- Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.
JIAOZI
These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Pork
Time 1h35m
Yield 50 dumplings
Number Of Ingredients 12
Steps:
- To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
- To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
- To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
- To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 0.7, Cholesterol 9.3, Sodium 142.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 3.2
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- In a medium bowl, combine pork, green onions, garlic, carrot, cabbage, egg, soy sauce, rice vinegar, chili oil, and sesame oil.
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