Title: Dim Sum
Categories: Chinese Dumpling
Yield: 1 Servings

2 1/2	c	All-purpose flour
1 1/4	c	Boiling water
1 1/2	c	Finely minced Chinese
		Cabbage (Napa)
1	ts	Salt
75	lb	Ground pork
1	c	Finely minced Chinese garlic
		Chives, leeks
2	tb	Soy sauce
1	tb	Rice wine (shaohsing)
2	tb	Sesame oil
1 1/2	ts	Minced ginger
1 1/2	ts	Minced garlic
125	ml	Soy sauce
3	tb	Chinese Black vinegar or
		Worcestershire sa
125	ml	Soy sauce
2	tb	Chinese Black vinegar or
		Worcestershire sa
1	tb	Chili oil or chili paste
		With garlic
3 1/2	tb	Peanut oil
5		Meat dumpling
250	ml	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, u

2. Cut the dough in two and form each half into a long snakelike roll about 2.5 cm 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, rol

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 ca

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 ou

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 125 ml cold water and continue to cook over high heat until t

1. Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and and heat until hot. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boi

2. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings overmedium-high heat. Drizzle 1/2 Tbls of oil around the dumplings and fry unti

Author's Notes: The Chinese New Year arrives in Taipei with much fanfare and ritual. Several weeks before the holiday, telltale signs of its advent are clearly visible; clotheslines usually festooned with laundered pantaloons and tunics become burdened with the weight of

I have only had to rinse when I have made the skins myself.

Difficulty : easy. Precision : measure ingredients Difficulty : moderate. Precision : measure ingredients Difficulty : easy. Precision : measure ingredients.

Recipe By : Steve Hammond hammonds@hydra.riacs.edu.UUCP

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