Meat Dumplings (Jiao Zi)

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Author: Steve H

1.5 cups finely minced Chinese cabbage (Napa)
1   tsp salt
 .75 pounds ground pork
1   cup finely minced Chinese garlic chives, leeks, or scallion 
       greens

Dumpling Seasoning
2   Tbs soy sauce
1   Tbs rice wine (shaohsing)
2   Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic


1.  Place the minced cabbage in a large mixing bowl, add the 
salt, toss lightly to mix evenly, and let sit for 30 min.
(this is done to remove the water from the cabbage, so the
filling will not soak through the dumpling skin.)  Take
a handful of minced cabbage and squeeze out as much water
as possible.  Place the cabbage in a mixing bowl.  Squeeze
out all the cabbage and discard water.  Add the pork, minced
chives, and "dumpling seasoning".  Stir vigorously in to
combine the ingredients evenly.  (If the mixture seems loose,
add 2 Tbs cornstarch to bind it together.)

2.  Place a heaping tablespoon of filling in the center of
each dumpling skin, and fold the skin over to make a half-moon
shape.  Spread a little water along the edge of the skin.  Use
the thumb and index finger of one hand to form small pleats
along the outside edge of the skin;  with the other hand,
press the two opposite edges of the skin together to seal.
The inside edge of the dumpling should curve in a semi-circular
fashion to conform to the shape of the pleated edge.  Place
the sealed edge dumplings on a baking sheet that has been
lightly dusted with cornstarch or flour.

3.  In a large wok or pot, bring about 3qts of water to a boil.
Add half the dumplings, stirring immediately to prevent them
from sticking together, and heat until the water begins to boil.
Add 1/2 cup cold water and continue to cook over high heat
until the water boils.  Add another 1/2 cup cold water and
cook until the water boils again.  Remove and drain.
Cook the remaining dumplings in the same manner.  (this is the
traditional method of cooking dumplings; for a simpler method,
boild for about 8 minutes, uncovered, on high heat.

Serve the cooked dumplings with one (or both) of the following
dipping sauces:

  Dipping Sauce  I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce

  Dipping Sauce  II
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic

  Variation

add 1 Tbs shredded gingerroot or minced garlic to either
of the sauces.

To make the skin:

 2.5  cups all-purpose flour
 1.25 cups boiling water

1. Place the flour in a mixing bowl and add the boiling water.
With a wooden spoon, mix the ingredients to a rough ball.
If the dough is too hot to handle, let it cool a bit; then 
turn it out onto a lightly floured surface and need for about
5 minutes, until it is smooth and elastic.  If the dough is
too sticky, need a few tablespoons of flour into it.
Cover the dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike
roll about 1 inch in diameter.  Cut each half into 25 pieces.
with a cut edge down, press each into a circle.  Using a small
rolling pin or a tortilla press that has been lightly floured,
roll out each piece into a 3-inch circle.  Cover the circles
with a cloth or towel to prevent drying.
 
Serves 50.