Subj : Today in History - 1911
To   : All
From : Dave Drum
Date : Mon Oct 10 2022 05:42:00

10 Octpver 1911 - 2,000 YEARS OF IMPERIAL RULE BEGINS TO CRUMBLE IN 
CHINA: The building of railways by foreign powers in China stokes 
nationalistic fervor, and unfair financial gain for those same foreign 
powers leads to violent protests. Today's Wuchang Uprising will start 
the Xinhai Revolution, the overthrow of more than 2 millennia of i
mperial rule. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Happy Childbirth Chicken & Ginger Jautza
 Categories: Oriental, Poultry, Breads, Sauces, Vegetables
      Yield: 24 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 c  Water; boiling

MMMMM--------------------------FILLING-------------------------------
      1 lb Chicken breast, boned,
           - skinned
      3 tb Fresh ginger root; grated
      1 cl Garlic; mashed
      2    Green onions; minced
      1 tb Soy sauce
      1 tb Rice wine
    1/2 ts Sugar
    1/2 ts Ground Sichuan pepper
      1 ts Dark sesame oil
 
  These are made exactly the same as "Eugenia Su-Brown's
  Pork Filled Jautza," except for the filling.
  
  FOR THE DOUGH: Place the flour and salt in a stainless-
  steel bowl. Pour the 1 cup boiling water over the flour
  and stir until it forms a dough. when the dough is cool
  enough to handle, knead it until very smooth & elastic.
  Shape into a log about 12" long. Cut the dough in half
  and then in quarters. Cut each quarter in half and then
  cut each of these pieces in 3 equal pieces. This will
  produce 24 equal pieces. Cover with a cloth and then
  plastic wrap to keep soft but dry.
  
  FOR THE FILLING: Mince the chicken finely. Combine the
  chicken, ginger, garlic, green onions, soy sauce, rice
  wine, sugar, Sichuan pepper and sesame oil.
  
  Working one at a time, roll each piece of dough into a 2
  1/2" circle. Place 1 teaspoon of the filling in the
  center. Pinch the edges of the dough together to seal.
  This is usually done by pleating one side onto the other,
  forming a crescent. Shape on the counter so that the
  bottom flattens. If your dough dries out too much, or
  if you use additional flour for rolling the dough out,
  you may need to use a little water to seal the edges
  together.
  
  You may steam-fry the dumplings as in the preceding pork
  recipe, or you may place each dumpling on a small square
  of parchment paper and then steam them in a bamboo
  steamer. If using the steamer baskets, place 3 cups of
  water and a copper penny in a wok. Place over medium
  heat. When the water begins to boil, place the steamer
  baskets over the water and cover with the lid. Twist a
  wet tea towel and wedge it around the bottom of the
  basket to keep in the steam. The copper penny will make
  noise as long as there is enough water to boil. If it
  stops making noise, add 3 additional cups of hot water,
  poured over the towel. The dumplings will be finished
  in 8 minutes.
  
  Serve hot with a dipping sauce made of half soy sauce
  and half vinegar with some minced green onion floating
  in it.
  
  Recipe: Joyce Dodson Piotrowski
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Not for troglodytes to whom a mall pretzel with mustard is radical.
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