White and Green Food:: Shanghai Dumplings

  1. nowhitefood

    Recipe for Chinese Dumplings

    Chop the filling — meat or vegetables. Season with salt, sesame oil, soya, ginger, green onion, peppers — as you like. Mix the filling and add a little water to make the mixture pliable. Make the dough in a large bowl by adding water to flour gradually, mixing and kneading until the dough is sort. Cover with a towel and let rest for 30 minutes. Dust a board or table top with flour and roll the dough into a long sausage-like shape. Divide the roll into small rounded pieces, each about the size of a hard boiled egg yolk. Press each piece of dough by patting it with your hands, then roll out until it is very thin. Holding the rounded flat dough in one palm, put a teaspoon dab of filling in the center of the dough, wrap and seal the edges. Boil the dumplings in water or light broth seasoned with salt, pepper and chopped chives or green onions.

  2. nowhitefood

    Filling Details

    White dumpling filling can be ground pork or shredded chicken. Vegetarian options include chopped mushrooms and baby bok choy with pine nuts and ginger.

    Green dumpling filling uses chopped kale, spinach and other dark green leafy vegetables. Mix with chopped green onions, parsley, and whatever green herbs are on hand. Improve the flavor resonance by adding ground nuts.

    Dough Wrappers

    3 cups flour
    3/4 cup cold water
    extra flour to dust the rolling/kneading board

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