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Print this Recipe    Meat Dumplings

Boiled Meat Dumplings (Shwei Jaudz, Shui Jiao-Tse)

8 oz cabbage, chopped fine
1 tsp salt
1 cup water
2 oz garlic chives or scallions, green part, minced
8 oz pork loin, not too lean, chopped fine or ground coarse
3/4 tsp salt
1/2 tsp MSG
3 Tbsp sesame oil
1/4 tsp pepper, ground fine
1 Tbsp ginger root, minced

3 cups flour
3/4 cups water

Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 cup
water and squeeze dry, discarding liquid. Add chives and pork. Mix
all together with seasoning ingredients. Knead flour and water
together until it is a smooth dough. Let rest 10 min. Roll out into
a long cylinder and divide into 48 or 50 pieces. Roll out each
piece into a 2" circle. Put 1/3 oz filling (appx) in each circle.
Fold circles over and seal with water, pleating one side artistically
as you go (optional!). If you pleat, you will get one crinkled side
and one straight side, and the dumplings will pull into a slightly
curved or crescent shape; otherwise you will have straight, flat,
boring-looking dumplings that still taste fine.

Cooking procedure 1: Boil 12 cups water. Lower heat to low. Cook
dumplings for 4 min, covered, stirring occasionally. This produces
a standard restaurant dumpling.

Cooking procedure 2: Boil 10 cups water. Add 1/3 the dumplings
and stir. Cover and let water return to a boil. Add 1/2 cup icy
cold water. Stir. Cover again and let water return to a boil. Add
another 1/2 cup icy cold water. Stir. Cover a third time and let
water return to a boil. Remove dumplings immediately and drain
them. Repeat the entire procedure until dumplings are done.


Sauce 1
1 cup soy sauce
1/2 cup broth (cooking water will do)
1 t white vinegar or cider vinegar
1/2 t sesame oil
1/4 t sugar
1 t scallion, chopped, including green part

Sauce 2
1 cup soy sauce
1/2 cup broth
1/2 t sesame oil
1/4 t hot pepper oil or 1/4 t red pepper flakes

Sauce 3
1 cup A-1
sauce 1/2 cup broth

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