Mr. Lee's Dimsum Recipes
Filling:
1/2 lb. cabbage
1/2 t. salt
2 oz. Chinese chives
1/2 lb. chopped pork
I.
3/4 t. salt
1/2 t. MSG
3 T. sesame oil
1/4 t. black pepper
1 T. chopped ginger root
Skin:
3 C. flour
3/4 C. cold water
1/2 C. flour (to prevent sticking during kneading)
- Filling:
Chop cabbage until fine; add 1/2t. salt; mix together and let sit 10 minutes; drain water and chop Chinese chives and chopped pork; mix all ingredients with Ingredients I.
- Skin:
Place flour in bowl; add water and knead into a smooth dough; let rest 10 minutes; roll into a long roll and cut into 50 pieces. Using a rolling pin, roll each piece into a thin 2-inch circle.
- In the center of each dough wrapper, place 1 portion (1/50) filling; fold in half and moisten edges with water. Using index finger and thumb, bring 2 opposite edges together, gathering
outside edge in little pleats. Inside edge is still smooth, but will bend to conform to decreased length of pleated edge; pinch pleats together; pinch edge to seal. Repeat procedure for other dumplings.
- Boil 10C. water; add 1/3 of dumplings and stir so that dumplings don't stick together; cover and let water boil again; add 1/2C. cold water and cover. When water boils again, add another
1/2C. water; let boil, remove and drain. Repeat for other dumplings and serve with soy sauce, sesame oil, and worcestershire sauce.
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