Asian Steamed Dumplings
|All purpose flour||2 Cup (32 tbs)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Chinese cabbage||1 Cup (16 tbs), finely chopped|
|Ground pork||1⁄2 Pound|
|Dark soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Chicken broth||2 Tablespoon|
|Scallion stalks||1 , finely chopped|
|Ginger||1 Teaspoon, finely chopped|
|Unflavored gelatin||1 Tablespoon (1 Package)|
Place the flour in a large bowl and gradually pour in the boiling water while stirring with chopsticks.
Add 1 Tbs oil and stir until all the flour is damp and mealy.
Let the dough cool, then knead until it is soft and smooth (add flour if it is too sticky).
Cover the dough with a damp cloth and let it sit for 15 minutes.
Sprinkle 1/2 tsp salt on the chopped cabbage.
Mix and set aside for 10 minutes.
Then squeeze out the excess water.
Combine the ground pork with soy sauce, wine, salt, sesame oil, chicken broth, scallion, ginger, and unflavored gelatin.
Mix well; then add the cabbage and mix some more.
Knead the dough again and divide into two parts.
Keep one half covered and shape the other half into a sausagelike cylinder about 1 inch (2 1/2 cm) in diameter.
Cut into 15 pieces.
Dust both sides of each piece with flour and press down with the palm of your hand.
Use a rolling pin to roll each piece into a disk about I 1/2 inches (6 cm) in diameter and 1/8 inch (3 mm) thick.
Put about 1 Tbs filling in the center of each wrapper.
Fold and pleat into half moon shaped dumplings.
Line a bamboo steamer with slightly damp cheesecloth.
Arrange the dumplings on the cloth; cover and steam over medium high heat for 15 minutes.