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Steamed Chinese Dumplings In Broth

Ingredients
  Unsifted unbleached flour 2 Cup (32 tbs)
  Boiling water 1 Cup (16 tbs)
  Safflower oil 1 Teaspoon
  Chicken broth 3 Teaspoon
  Fresh ginger slice 2
  Crushed coriander 2 Teaspoon
Directions

Measure flour into a bowl.
Stir in the boiling water.
Blend quickly and thoroughly with a fork and shape into a ball.
Knead on a lightly floured board until smooth and velvety, about 10 minutes.
Cover with a cloth and let rest 20 minutes.
While dough is resting, prepare your choice of one or more dumpling fillings.
Divide dough into two parts and cover part not to be used immediately.
Roll first part into a log about 1 inch in diameter.
Cut off a slice about 1/2 inch thick.
Roll it out thin.
It should make a 3-inch circle.
When all are cut, put a spoonful of filling in the center of each circle and pinch dough up around the filling, leaving the center open and the filling exposed there.
Continue until all are filled.
Brush lightly with safflower oil.
Keep covered and cold until ready to steam.
Repeat with second half of dough, using the same filling or a different one.
To differentiate a different filling, pinch dough over filling to make a half circle.
Stand dumpling up and press to flatten the bottom.
Brush with oil.
Cover rack of steamer with well-perforated foil to prevent moisture accumulation.
Oil the foil.
Place dumplings on rack so they do not touch or they will stick together.
Have enough water (1-2 inches) in the steamer to last the 15 minutes the dumplings cook.
Cover tightly to steam.
If dumplings are to be done in several batches, remove each group as it is done and keep warm until all are steamed.
Add more water if necessary.
In a large kettle, heat chicken broth.
Add fresh ginger and crushed coriander if desired.
Add cooked dumplings and heat gently until dumplings are good and hot.
Spoon them into soup bowls and cover with broth.
Dumplings may be made ahead, steamed, and then reheated or frozen for later use.
Spread out on rack or in pan to freeze before bagging for storing.
They should not touch each other while freezing or thawing.
Do not keep frozen for more than a month or refrigerated for more than a day.

Recipe Summary

Cuisine: 
Chinese
Course: 
Snack
Method: 
Steamed

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