Try this Kuo Tieh recipe, or contribute your own.Suggest a better description
Mix 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"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 54 Servings|
|Calories from Fat: 25 (28%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.