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Here are some non-vegetarian recipes! Taken from Alan’s book:
“Around the World; Pasta Noodles Dumplings”
To start: some Dumpling Recipes:
Japanese Gyoza
“These Japanese pot-stickers are fried then steamed, as are some Chinese dumplings.”
1/2 pound ground pork, browned
1 scallion, chopped
2 water chestnuts, finely chopped
pinch of sugar
1 teaspoon sesame oil
1/2 cup Bok choy, chopped
4 tablespoons grated ginger
1 teaspoon salt
pinch of white pepper
3 tablespoons vegetable oil
1. combine the ingredients in a bowl and use teaspoons to fill the dumplings in the usual way. Fold the dough up and over to make a half circle, and pleat the edges firmly together to close.
2. Heat the vegetable oil in a skillet and fry the gyozas, seam-side up, until the bottoms are browned. Add 1/4 cup of water to the skillet, cover, and steam for 5 minutes. Serve with a dipping sauce made of equal parts of vinegar, soy sauce and water, with a dash of chili oil.
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Four-Flavor Dumplings
“Use a circular wrapper”
1 pound raw shrimp, cut in three
1 cup bamboo shoots, canned
1 tablespoon ginger, finely chopped
1 tablespoon dry sherry
2 teaspoons sugar
1/4 teaspoon pepper
1 1/2 ounces pork fat, diced fine
1 tablespoon scallions, chopped
1 tablespoon cornstarch
1/2 tablespoon sesame oil
3/4 teaspoon salt.
1. Julienne the bamboo shoots and squeeze dry. Mix all the ingredients well.
2. Place 1 teaspoon of the filling in the center of each wrapper. Pinch together two of the opposite edges at the midpoint, bring the other opposite edges to the midpoint, and squeeze together to form four loops. Now, using a finger tip, shape the loops to resemble a four-leaf clover.
3. Prepare the garnishes by finely chopping scallion tops (green), carrot (red), hard-boiled egg yolk, and egg white. Fill each of the four dumpling sections with a different garnish. Steam for 7 minutes.
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Egg and Ham Dumplings
“These unusual deep-fried dumplings are eaten by the Chinese on their New Year’s Eve.
- Mix a good pound of minced ham with 4 beaten eggs, and 2 to 3 ounces of fresh white breadcrumbs. Beat until smooth, adding white pepper if liked, form into walnut-sized balls, roll in flour and deep-fry until golden.
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Crab and Tofu Dumplings
“The name is a little misleading as these are much more like a Western dumpling and there is no wrapper. They go well with tempura or, alone, as an hors d’oeuvre.”
- Press and drain (use a weighted plate) 4 ounces of tofu, then push through a sieve to ‘mash’ it. Mix in 4 ounces of crabmeat (or finely-chopped crab sticks), 1 egg yolk, 2 tablespoons of rice flour, 1/4 teaspoon salt, 2 teaspoons soy sauce, 2 tablespoons of finely-chopped scallions and 2 tablespoons of grated ginger root. Deep-fry tablespoons of the mixture a 375F until golden (about 2 minutes). Service with a tempura dipping sauce.
Fried Pork Dumplings
“Use store bought, 3-inch diameter (kuo teh), though purists will wish to prepare their own. To do this, mix 1 cup of flour with 6 tablespoons of cold water. Knead for 5 minutes until the dough feels satiny. Let rest for 30 minutes. Divide the dough into 4 parts, cover three of them, and roll the fourth part into a sausage about 8 inches long. Cut this into 6 equal parts and form each part into a ball. Roll out the balls until they are about 1/16 inch thick and 3 inches in diameter. Stack and cover until needed. Other recipes add 1/2 lightly-beaten egg to the flour and reduce the amount of water to ‘as needed’.
6 dried Chinese mushrooms
1/4 pound raw shrimp, finely chopped
1 egg, lightly beaten
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup vegetable oil
3/4 pound ground pork
1/3 cup bamboo shoots, finely chopped
1 tablespoon dry sherry
1 teaspoon grated ginger
1 teaspoon salt
1 cup chicken stock
1. Soak the mushrooms in hot water for 30 minutes, drain and squeeze dry. Remove the stems and chop the caps finely. Add to the pork, shrimp, bamboo shoots, cornstarch, and egg. Add the seasonings and mix well. Chill.
2. Place tablespoonfuls of the filling in the centers of the wrappers, bring facing sides together at the top and pinch to seal . Flatten the base of the dumpling. Continue to bring the sides together, making little pleats, and sealing - the idea is to have a boat shape rather than a crescent.
3. Fry the dumplings, pinched sides up, in the oil until lightly browned. Add the chicken stock, cover, and cook for 15 minutes or so. Uncover and evaporate any remaining stock. Serve with one or another of the dipping sauces below.
Vinegar-Soy Sauce:
Mix together 1/2 cup soy sauce, 3 tablespoons vinegar, 2 teaspoons sesame paste or peanut butter, 1 tablespoon chopped coriander, 1 tablespoon dry sherry, 1/2 teaspoon chile paste with garlic, 1 tablespoon oyster sauce and 3 scallions, finely chopped.
Mustard-Vinegar Sauce
Mix together 1/4 cup dry mustard powder with 2 tablespoons cold water to make a paste. Add another 3 tablespoons of water, 1 tablespoon of vinegar, and 1/4 t teaspoon sugar and salt.
Duck Sauce
Using a blender, reduce 1 cup of mango chutney, 1 cup of apricot preserves, and 1/4 cup of cold water to a smooth consistency.
And now for some noodle dishes:
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