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FareShare Gazette Recipes -- August 2009 - J's

 

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Jiaozi (Savory Boiled Dumplings)

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* Exported from MasterCook *

Jiaozi (Savory Boiled Dumplings)

Recipe By : The Hagerstown Herald-Mail
Serving Size : 64 Preparation Time :0:00
Categories : Volume 12-08 Aug 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
75 store-bought wonton wrappers

Leek and Pork Filling:
1 small leek
1/4 pound ground pork -- (1/2 cup)
[or ground lamb]
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon roasted sesame oil

Carrot and Pork Filling:
1 medium carrot -- peeled and
cut in half
1/4 pound ground pork -- (1/2 cup)
[or ground lamb]
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon roasted sesame oil

Soy-Vinegar Dipping Sauce:
1/2 cup soy sauce
1/4 cup Jinjiang vinegar -- (black rice vinegar)
or rice vinegar
2 tablespoons fine ginger shreds

For the leek filling, trim off the tough root end of the leek and the tough
ends of the leaves. Cut lengthwise into quarters, then thinly slice. Wash
in several changes of water, lifting out the leeks each time before
disposing of the water to eliminate any grit.

Add the remaining filling ingredients to the leeks and stir with a fork,
breaking up any lumps in the meat and blending the ingredients well. Set
aside.

For the carrot filling, bring a small pot of water to a boil. Add the
carrot and parboil for about 5 minutes. Remove from the heat and refresh
under cold water (save the cooking water to use in soup, if you like). Cut
the carrot into small dice. Measure out 1/2 cup and place in a medium
bowl. Save carrot scraps for another use.

Add the remaining filling ingredients to the carrot and blend together with
a fork. Set aside.

The fillings can be prepared as long as 12 hours ahead and stored covered
in the refrigerator.

To fill the dumplings, place a scant 1-1/2 teaspoons of one of the fillings
on a wrapper, fold the dough over to make a half-moon shape, and pinch the
edges closed (if necessary, moisten one edge lightly before pinching). Set
the shaped dumplings on a baking sheet lined with wax or parchment paper
and dusted with flour. Freeze for one to two hours (until hard to the
touch), then store in freezer-safe resealable bags.

To cook, bring a stockpot of water to a vigorous boil. Toss in 10 dumplings
and watch as the water comes back to a boil. They will take about 3 minutes
to cook through.

Serve hot with bowls of dipping sauce on the side.

Makes 64 dumplings, 32 each with each filling.

Adapted from "Beyond the Great Wall: Recipes and Travels in the Other
China" by Jeffrey Alford and Naomi Duguid (Artisan, 2008)

Contributed to the FareShare Gazette by Art; 20 August 2009.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 12 Calories; 1g Fat (56.6% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 175mg 
Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat.

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