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Suggest a better descriptionMix flour and water to form dough; knead till smooth and elastic; Cover with damp cloth and let rest for 20 minutes. Thaw spinach and squeeze out moisture. Combine filling ingredients and mix gently, but well, by hand. Combine sauce ingredients in a small jar and shake well. Roll out dough to about 1/8 inch thick. (I use the 5 setting on an Italian pasta machine) and cut into 3 inch circles; place about 1 1/2 tsp of filling in center of circle; fold dough in half, pinch together at center; make 3 pleats on each side and pinch along the top to seal edges together; form into a half moon shape; place on floured surface and cover with a dry towel; make remaining dumplings. Heat skillet and coat liberally with oil; arrange dumplings in pan with flat side down; brown lightly. Using 1 cup of stock for each 20 dumplings, add the stock, cover and cook over medium heat until all the liquid is absorbed; dribble 1 t bsp oil in skillet, shake gently to loosen dumplings and let brown for 1 minute; invert onto a platter and serve with the dipping sauce. Yield: about 4 1/2 dozen. Note: Can be frozen on cookie sheets and then put in zip-lok bags. DO NOT THAW before cooking. STEAMED DUMPLINGS: Same as fried except use cold water when making the dough. To cook, line a steamer rack with a damp towel; bring water to a boil; place dumplings on the damp cloth, cover and steam for 15 minutes; serve hot with dipping sauce. BOILED PORK DUMPLINGS: Same as fried except pleats are omitted; instead, when dough is folded in half, pinch along the top to seal. Bring a large pot of water to a boil; drop dumplings in one at a time, stirring gently to prevent sticking; when water returns to a boil, add 1 cup of cold water; repeat twice more. Dumplings will float when cooked. Arrange cooked dumplings on a platter and drizzle with dipping sauce; sp rinkle with thinly sliced scallions if desired. Note: Use fresh pork and spinach if freezing the dumplings. Start fry cooking process while the dumplings are still frozen. Steamed and boiled dumplings should be thawed. If using 2 cups chives, omit spinach and scallions. From Chuck Ozburn. =============== Reply 99 of Note 1 ===============Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 2 99 To: BGMB90B ELAINE RADIS Date: 01/09 From: BGMB90B ELAINE RADIS Time: 12:36 PM MM: BOILED CHICKEN - CHINESE STYLE HBKW07A Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 54 Servings | ||
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Calories: 90 | ||
Calories from Fat: 25 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 6mg | 2 % | |
Sodium 56.6mg | 2 % | |
Potassium 60.6mg | 2 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 11.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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