Asian Popular Recipe - Chinese Dumplings

Asian Popular Recipe - Chinese Dumplings

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Shanghai-style wrappers are thinner but stay firmer, less slippery after theyre steamed (and crisper after theyre fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarchdusted baking sheet in the refrigerator. Makes about 40 dumplings...

CHINESE DUMPLINGS

INGREDIENTS :
34 pound ground pork
14 pound medium shrimp (about 35 per pound), peeled and deveined
14 cup canned preserved Szechuan cabbage, turnip, or mixed vegetables
4 scallions, thinly sliced
2 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon rice vinegar
12 teaspoon sugar
40 or more circular Shanghai-style dumpling wrappers Cornstarch, for dusting the baking sheet Nonstick spray or canola oil. Chinese prepared mustard, or purchased sweet and sour dipping sauce as a garnish

DIRECTIONS :
1. Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
2. Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
3. Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until youve created a small, tight clutch or purse. Set aside on a cornstarch-dusted baking sheet and continue making more dumplings.
4. Bring about 2 inches of water to a simmer in a large pot. Meanwhile, spray several bamboo baskets with nonstick spray or lightly oil them. Place the dumplings in one layer in each, then stack them over the simmering water. Cover and steam until somewhat translucent and quite tender, about 10 minutes. Alternatively, steam the dumplings in batches in a metal vegetable steamer set over simmering water; spray the steamer with nonstick spray or line it with cabbage leaves to keep the wrappers from sticking. Serve with one or more dipping sauces on the side.

To turn the dumplings into potstickers:
Complete the dumpling recipe through step 3. Heat a 10- or 12-inch nonstick skillet over medium heat. Add 1 tablespoon sesame oil and 10 to 15 dumplings to the skillet, giving them some breathing room because they will expand. Fry undisturbed until the bottoms are brown and crispy, about 3 minutes. Add about 12 cup water to the pan, cover, and raise the heat to mediumhigh. Boil until the water has been all absorbed or evaporated and the filling is cooked through, about 8 minutes. Uncover, shake the pan to release the dumplings, and continue cooking until the bottoms crisp a second time, about 1 more minute. Transfer to a serving plate and continue frying more dumplings.

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