Subj : Lunar New Year - 02
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:29

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Pork & Chive Dumplings
 Categories: Pastry, Pork, Herbs, Vegetables, Wine
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  A-P flour; more for dusting
    1/8 ts Kosher salt
      1 lg Egg white

MMMMM--------------------------FILLING-------------------------------
      1 lb Ground pork
      2 tb Sherry cooking wine
      1 tb Freshly grated ginger
      2 ts Soy sauce
    1/2 ts Kosher salt
    1/2 c  Minced garlic chives
 
  MAKE THE DOUGH: In a large bowl, combine the flour and
  salt. Add 3/4 cup lukewarm water and the egg white and
  mix with fingers. (Dough should be shaggy with dry
  pockets of flour, like biscuit dough.)
  
  On a well-floured work surface using floured hands,
  knead the dough, dusting with more flour as needed,
  until smooth, about 4 minutes. Transfer to a lightly
  floured bowl and cover the bowl with plastic wrap. Let
  rest at least 30 minutes or up to 1 hour.
  
  MAKE THE FILLING: In a medium bowl, combine the pork,
  sherry, ginger, soy sauce, and salt and mix with hands.
  Fold in the chives.
  
  On a floured surface, knead the dough briefly until
  satin smooth. Cut into 4 equal pieces. Roll each piece
  into a 3/4" thick log and cut with a cleaver or a sharp
  knife into 6 equal pieces about the size of an egg yolk.
  On a rimmed baking sheet, toss the balls generously with
  flour and drape with a damp paper towel.
  
  Flatten each ball slightly with the palm of your hand.
  Using an Asian-style rolling pin, flatten the dough a
  bit more. Roll from the edge of each dough disk to its
  center, rotating the disk between rolls. Repeat until
  the wrapper is 3: in diameter and the edges are half as
  thick as the center. Transfer back to the well-floured
  surface and tent with a damp paper towel.
  
  Holding a wrapper in your palm, fill the center with a
  tablespoon of filling. Pinch the edges shut to form a
  half moon, stretching the dough slightly as needed and
  squeezing out any air bubbles. Transfer back to the
  tented work surface and repeat with the remaining
  wrappers.
  
  In a medium pot of boiling water, add 6 dumplings at a
  time. Boil for 2 minutes on high, then reduce the heat
  to medium-high and cook for 2 minutes more. Reduce the
  heat to medium and cook until the dumpling wrappers are
  puffy, a final 2 minutes.
  
  Using a slotted spoon, transfer the dumplings to a
  plate. Serve immediately.
  
  By Helen You
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "It's the little things you can do that make a big difference"  Bob Proctor

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