Any good recipes in DETAILS on how to make chinese dumplings?

Gow Gees (Dim Sum dumpling)

Yields about 20 gow gees



Ingredients:

3 Chinese dried mushrooms

3 ounces shelled, deveined large shrimp

3 ounces ground pork

2 tablespoons finely chopped bamboo shoots, canned or fresh

2 water chestnuts, finely chopped, to make 2 tablespoons

2 green onions, finely chopped

2 teaspoons minced ginger

1 teaspoon sesame oil

1 1/2 teaspoons red wine or rice vinegar

1 teaspoon soy sauce

1 teaspoon granulated sugar

20 round wonton wrappers

4 cups vegetable oil for deep-frying, or as needed



Preparation:



Soften the dried mushrooms by soaking them in warm water for 20 to 30 minutes. Squeeze out any excess water. Remove the stems and chop finely.



Soak the shrimp in lightly salted warm water for 5 minutes. Drain and pat dry with paper towels.



While the mushrooms and shrimp are soaking, prepare the vegetables.



In a medium bowl, combine the first 11 ingredients.



Lay the wonton out. Place 1 teaspoon of filling in the middle. Wet all the edges with water (you can also use lightly beaten egg if desired). Carefully fold the wonton over the filling and seal, crimping the edges as you do so. Continue with the remainder of the wonton wrappers until the filling is gone.



Add the oil to the wok and heat to between 360 and 375 degrees Fahrenheit. Deep-fry the gow gees, a few at a time, until they are golden brown (2 to 3 minutes). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels.



Serve the gow gees hot with soy sauce, sweet and sour sauce, or chili sauce, or your favorite dumpling dipping sauce. I like duck sauce too.Any good recipes in DETAILS on how to make chinese dumplings?
Jiaozi, or Chinese Boiled Dumpings



makes about 36 dumplings



For the Dough:

2 1/2 C unsifted flour

1/2 tsp. salt

1 C boiling water

1 Tbsp. lard, cut up into little pieces

Mix the flour and salt. Add the boiling water and stir with chopsticks. Add the lard. Knead all and let rest on a plastic counter under a bowl for 20 minutes.



To make dumpling skins: Break off a piece of the dough the size of 1 teaspoon. Keep the rest of the dough under the bowl. Roll the dough into a ball and then roll out into a 3-inch circle. You may need extra flour for this. Or, use a tortilla press that has been very lightly oiled with peanut oil on a paper towel. This gets you going and the rest of the rolling is easy. To store skins until use, dust each skin lightly with flour and stack on top of one another.



**If you are pressed for time, you may want to purchase a package of pre-made dumpling skins (the round ones) from any Asian supermarket. Don't buy the square ones--those are for won-tons!



For the Filling:

1 cup finely chopped Napa cabbage

1 lb. lean ground pork

2 Tbsp. light soy sauce

2 Tbsp. dry sherry

1 tsp. freshly grated ginger

1/2 tsp. ground white pepper

1 Tbsp. sesame oil

1/2 tsp. MSG (optional)

Pinch of sugar

1 Tbsp. chopped green onion

1 egg white

1 Tbsp. cornstarch

1 tsp. salt

4 Tbsp. medium chopped bamboo shoots or water chestnuts (optional)

2 cloves garlic, crushed

Sprinkle salt on chopped cabbage and let sit in a colander for 30 min. Squeeze dry (either by hand or in a potato ricer) and place into bowl. Add all of the remaining ingredients and mix well. Also add a splash of chili paste, to taste.





Construction:

Place dumpling skin in the palm of your hand. Dip a finger in cold water and wet the edges of the dumpling skin.

Spoon a lump of filling (approx. 1 Tbsp.) into the middle of the skin.

Fold dumpling in half. Pinch top of semi-circle together.

Push in on both sides of dumpling, so that the dumpling should look like the letter "I" from the top.

Bend one half of each "top" of the "I" and press against middle edge of dumpling. Seal all edges of dumpling.

Your dumpling should look like a half-moon with a big bulge in the middle!

To cook, drop into a big pot of boiling water under they float to the surface. Reduce heat and simmer for 5 minutes.Any good recipes in DETAILS on how to make chinese dumplings?
Serving Size: 3-5

Preparation Time: about 1 hour for assembly and 15 minutes for steaming(this time is substantially reduced is the dough step is skipped).

Amount/Measure/Ingredient

Dough for wrappers( You can either make your own dough or buy it from the grocery stores like WinCo, Wal-Mart, Albertsons etc. The price is usually $2-$4 for 60 wrappers)

3 cups All-purpose flour

1 tablespoon oil

1 cup water

Pinch of salt

Filling:

1 lb. lean ground lamb, chicken, pork, beef.

1 cup onion, finely chopped

1/2 cup green onion, finely chopped

1/2 cup cilantro, chopped

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon timur (Szechwan pepper)(Optional)

1/2 teaspoon turmeric

1 teaspoon cumin powder

1 teaspoon freshly ground black pepper

3 fresh red chilies, minced ( can Skip this if you dont like your food too hot)

2 tablespoon clarified butter

Salt to taste

Preparation:

Dough:

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling:

In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at

least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

Assembly

Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well executed MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar(Pickle). Click here for Tomato pickle recipe. Can also serve with ketchup or hot sauce.

Note: Vegetarian momos can be made by substituting the meat with lettuce and mushrooms.Any good recipes in DETAILS on how to make chinese dumplings?
Here you go! I modified this a tad to be able to be made while camping. Otherwise you would use a egular bamboo steamer .



Dave’s Steamed Pork Buns (Chai Bau)

David Herzog



Dough:

? c. sugar

1 ? c. warm water (about 110°)

4 c. all purpose flour

2 Tbs. baking powder

? c.+1Tbs. lard



Filling:

1 ? lbs. boneless lean pork, cut into ?” cubes

2 cloves garlic, minced

? tsp. fresh ginger, grated

4 tsp. sugar, divided

4 Tbs. soy sauce, divided

1 Tbs. cornstarch

1 Tbs. dry sherry

? c. water

1 Tbs. vegetable oil

1 medium onion, diced

24 3” X3” squares parchment paper



Dough:

Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.

Filling:

Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.

Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.

Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot

Serves 12 to 24