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Name: Shanghai Dumplings - Chowza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 ts Light soy sauce; 1/2 ts Black Pepper ground; 1/4 ts Szechuan peppercorns;; 1/2 ts Chinese 5 spice; 2 c Flour; 1/4 c Water; more or less; hot; 1 lb Ground pork; 1 Scallion; chopped

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INGREDIENTS

WRAPPER
1 ts Light soy sauce
1/2 ts Black Pepper ; ground
1/4 ts Szechuan peppercorns;
1/2 ts Chinese 5 spice
2 c Flour
FILLING
1/4 c Water; more or less; hot
1 lb Ground pork
1 Scallion; chopped

Servings

INSTRUCTIONS

A very simple and filling Shanghai staple. Put flour in a food processer. Gradually add water (your mileage may vary) while mixing until the dough forms into a ball. Roll out on a floured surface to about 1/16" thick. Use a glass to cut into 3" circles. Set wrappers aside. Mix filling ingredients. To assemble, put a wrapper in the palm of your hand. Place about 1 tablespoon of the filling in the wrapper and fold in half. Keep 1/4" of the wrapper free of stuffing for a good seal. Moisten edge with water. Crimp the edges together using your first 2 fingers and thumb, fluting the edges. Go around in one direction, flip over, then reverse. The idea is to seal them good! Cool in the fridge for at least an hour. Steam for 20 minutes; let cool. Deep fry until golden brown. Serve hot. Variations/notes: * Place each dumpling on a small piece of cabbage or lettuce to prevent sticking to the steamer rack. * Try boned pork steaks, fat removed, ground in a food processor. * Also try shrimp, chicken, or a combo of all. * Hot peppers, or pepper sauce, may be added to the filling. * The steam/cool/fry technique is the only way it matches the real thing! But these are also good just steamed. I usually do them mixed. Sauces: Chopped garlic and light soy sauce : Colemans Dry Mustard mixed with cold water or light soy sauce : Sesame oil, toasted sesame seeds, and dark soy sauce : Hot pepper sauce of your choice Makes about 16 dumplings. Personal Note: When in Shanghai, I visited a restaurant that served only dumplings, on Nanjing Lu. They had =so= many variations of fillings and sauces; it was incredible. When I asked how the wrappers were made, I was told just mix flour and water, nothing else. Recipe concocted by Kurt Faria, assembled by taste and memories of Shanghai, Chunghwa, 1994. Posted to MM-Recipes Digest V4 #080 by Kurt Faria on Mar 20, 1997

NOTES

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Shanghai Dumplings - Chowza

WRAPPER
1 ts Light soy sauce
1/2 ts Black Pepper ground
1/4 ts Szechuan peppercorns;
1/2 ts Chinese 5 spice
2 c Flour
 FILLING
1/4 c Water; more or less; hot
1 lb Ground pork
1 Scallion; chopped

A very simple and filling Shanghai staple.    Put flour in a food processer. Gradually add water (your mileage may vary)  while mixing until the dough forms into a ball. Roll out on a floured  surface to about 1/16" thick. Use a glass to cut into 3" circles. Set  wrappers aside.    Mix filling ingredients.    To assemble, put a wrapper in the palm of your hand. Place about 1  tablespoon of the filling in the wrapper and fold in half. Keep 1/4" of the  wrapper free of stuffing for a good seal. Moisten edge with water. Crimp  the edges together using your first 2 fingers and thumb, fluting the edges.  Go around in one direction, flip over, then reverse. The idea is to seal  them good! Cool in the fridge for at least an hour.    Steam for 20 minutes; let cool.    Deep fry until golden brown. Serve hot.    Variations/notes: * Place each dumpling on a small piece of cabbage or  lettuce to    prevent sticking to the steamer rack. * Try boned pork steaks, fat  removed, ground in a food processor. * Also try shrimp, chicken, or a combo  of all. * Hot peppers, or pepper sauce, may be added to the filling. * The  steam/cool/fry technique is the only way it matches the real    thing! But these are also good just steamed.  I usually do them mixed.    Sauces: Chopped garlic and light soy sauce  :       Colemans Dry Mustard mixed with cold water or light soy sauce  :       Sesame oil, toasted sesame seeds, and dark soy sauce  :       Hot pepper sauce of your choice    Makes about 16 dumplings.    Personal Note: When in Shanghai, I visited a restaurant that served only  dumplings, on Nanjing Lu. They had =so= many variations of fillings and  sauces; it was incredible.  When I asked how the wrappers were made, I was  told just mix flour and water, nothing else.    Recipe concocted by Kurt Faria, assembled by taste and memories of  Shanghai, Chunghwa, 1994.    Posted to MM-Recipes Digest V4 #080 by Kurt Faria <kfaria@tgn.net> on Mar  20, 1997

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Nutrition

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Serving Size: 1 Serving (539g)
Recipe Makes: 1 Servings

Calories: 1697
Calories from Fat: 459 (27%)

Amt Per Serving		% DV

	Total Fat 51g	68 %
	Saturated Fat 18.3g	92 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 5.6g
Cholesterol 163.3mg		50 %
Sodium 489mg		17 %
Potassium 1004.3mg		26 %
Total Carbohydrate 230.5g		68 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 222.1g
Protein 69.9g		100 %
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.

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Calories per serving: 1697

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