1 lb ground pork
10 chinese dried black mushrooms, soft, ened in ho
1 water for 20 minutes, stems removed, and caps
1 finely chopped
2 cup minced garlic chives (or substitute, 2 cups minced
2 cup minced garlic chives
1 (or substitute 2 cups minced
1 leeks and 1 tablespoon
1 minced garlic)
2 tbsp minced fresh ginger
2 tbsp soy sauce
2 tsp rice wine
1 1/2 tsp sesame oil
1/4 tsp freshly ground black pepper
1 egg white, lightly beaten
1 1/2 tbsp cornstarch
A Recipe for
Open-Face Dumplings
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Open-Face Dumplings is one of thousands in the Recipes-to-go Bread Cookbook.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Food Tip |
This is a recipe for Open-Face Dumplings from the recipe cookbook of Recipes-to-go (Bread)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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I eat merely to put food out of my mind. |
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Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating
steamer 1/2 cup minced scallion greens
Lightly chop the ground pork until fluffy. Place in a mixing bowl
and add the remaining filling ingredients. Stir vigorously in one
direction with your hand or a wooden spoon to blend the ingredients
evenly.
Place a heaping tablespoon of the filling in the middle of a dumpling
skin and gather the edges of the skin around the filling. Holding the
dumpling between your index finger and thumb, squeeze it in the
center to form a "waist". Push the filling up from the bottom to
create a flat surface. Smooth the top surface with the bottom of a
spoon dipped in water.
Line steamer trays with damp cheesecloth or parchment paper that has
been brushed with sesame oil (if steamer trays are not available,
lightly brush several aluminum pie plates with sesame oil). Arrange
the shaped dumplings about 1/4-inch apart in the steamers or on the
plates.
Fill a wok or a spaghetti pot water level with the bottom edge of the
steamer tray and heat until boiling. Stack the steamer trays one on
top of the other, cover and place over the boiling water.
Alternatively, you may fit the pie plates in the spaghetti pot and
cover with the lid. Steam the dumplings for about 15 minutes over
high heat, reversing the stacked trays after 8 minutes. Remove the
cooked dumplings and continue steaming the dumplings as necessary.
Sprinkle the finished dumplings with the minced scallion greens and
serve with dipping sauces.
Serves: 6
Open-Face Dumplings Recipe brought to you by Recipes To-Go