MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jiaozi (Dumplings)
Categories: Pork, Greens, Pastry, Wine
Yield: 16 servings

3 lb Green leafy vegetable (like
- shepherd’s purse, baby bok
- choy, or napa cabbage)
1 1/2 lb Ground pork
2/3 c Shaoxing wine
1/2 c Neutral oil
3 tb Sesame oil
1 tb Salt
3 tb Soy sauce
¼ ts white pepper
2/3 c Water; more for assembly
27 oz (3 pkg) dumpling wrappers

Wash your vegetables thoroughly and blanch them in a pot
of boiling water. (1 minute for delicate leaves like
Shepherd's purse, or 2 minutes for a more robust
vegetable like napa cabbage or baby bok choy.) Cool by
transferring to an ice bath or a colander under cold
running water. Ring out all the water from the
vegetables and chop very finely.

In a large bowl, stir together the vegetables, meat,
wine, oil, sesame oil, salt, soy sauce, white pepper,
and water. Mix vigorously for 6-8 minutes (or even up to
10 minutes), until very well-combined and paste-like.

To wrap the dumplings, dampen the edges of each circular
wrapper with some water. Put a little less than a
tablespoon of filling in the middle. Fold the circle in
half and pinch the wrapper together at the top. Then
make two folds on each side, until the dumpling looks
like a fan. Make sure it’s completely sealed.

Boil a couple dumplings to taste test them, and adjust
seasoning if needed. Finish assembling the dumplings,
placing them on a parchment-lined baking sheet so they
are not touching.

To freeze: wrap the baking sheets tightly with plastic
wrap and put the pans in the freezer. Freeze overnight,
then transfer the dumplings to freezer bags, and
transfer back to the freezer for later.

To boil: bring a large pot of water to a boil, drop the
dumplings in, and bring back up to a boil. Simmer for
6-8 minutes (shorter for fresh dumplings, longer for
frozen).

To pan-fry: heat 2 tablespoons oil in a non-stick pan
over medium-high heat. Place the dumplings in the pan
and allow to fry for 2 minutes. Pour a thin layer of
water into the pan, cover, and reduce heat to
medium-low. Allow dumplings to steam until the water has
evaporated. Remove the cover, increase heat to
medium-high and allow to fry for a few more minutes,
until the bottoms of the dumplings are golden brown and
crisp.

To steam: place dumplings in a steamer basket lined with
damp cheesecloth, perforated parchment paper, or thin
cabbage leaves. Bring water in a steamer to a simmer,
and steam over medium-high heat for 8-10 minutes
(shorter for fresh dumplings, longer for frozen).

Sarah Wong

MAKES: 16 servings

RECIPE FROM: https://thewoksoflife.com

Uncle Dirty Dave's Kitchen

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... "Some are weather-wise, some are otherwise." -- Benjamin Franklin
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