Kuo-Tiehs Peking Pan-Fried Dumplings

Kuo-Tiehs Peking Pan-Fried Dumplings Ingredients

1/2 lb Chinese Cabbage	1/4 ts Sugar
Filling, Mixed In A Bowl	Dough
1/2 lb Ground Pork	2 c All-Purpose Flour
1 Scallion, Including Green	1/2 c Cold Water
2 ts Pale Dry Sherry	3/4 c Boiling Water
2 ts Thin Soy Sauce	6 tb Oil
1/4 ts Salt, Optional	Dipping Sauce

Instructions for Kuo-Tiehs Peking Pan-Fried Dumplings

1. Put celery cabbage on a steamer or a rack and steam over water for about 10 minutes-or until tender. Mince cabbage, squeeze out excess water then mix cabbage with filling mixture. Keep refrigerated before use. 2. Put 1 cup flour in a mixing bowl, and add cold water a little at a time. Mix and knead into a soft smooth dough. Put the second cup of flour in a separate mixing bowl. Add boiling water gradually. Mix and knead into a soft dough. Mix hot and cold doughs together and knead until homogenized-dough should be elastic and not sticky. Cover it with a damp cloth and let rest about 15 minutes. 3. Roll dough into a long sausage, 1 inch in diameter. Pinch off pieces as big as the size of a walnut. Flour them slightly and roll them into small balls. With a rolling pin, roll each into a thin circle. Put about a tablespoon of the filling in the center of each circle. Either use a dumpling press to seal the edges together in a half moon shape, or crimp using your fingers and a fork. 4. Place kuo-tiehs on a floured tray and cover with a towel. 5. Put 2 Tablespoons oil in a big skillet and spread it evenly. Line up the kuo-tiehs in skillet. Pour enough cold water to come halfway up the sides of the dumplings. Cover and cook for about 3 minutes. Remove from heat and drain off liquid from skillet. Do not remove dumplings from skillet. Add 4 Tablespoons oil to the pan and spread it out evenly. Cover and pan-fry over medium heat until the bottoms of the kuo-tiehs are crisp and brown. Serve hot with choice of dip. Recipe by: Classic Chinese Cook Book, Mai Leung. pp.22-3 Posted to MC-Recipe Digest V1 #577 by Sue on Apr 18, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Cabbage	Pork	Salt
Scallion	Sherry	Soy Sauce	Sugar

for flavor and categorization

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