veal dumplings or dim sum

Categories
None
Yield
1 Servings
MeasureIngredient
1 tablespoon Corn or olive oil
1 pounds Fresh spinach, washed and stemmed
1 pounds Veal shoulder, coarsely ground
2 tablespoons Minced shallots
3 tablespoons Soy sauce
1 tablespoon Asian sesame oil
½ cup Finely chopped scallions, white part only. ( I use the green too.)
½ cup Finely chopped fresh basil or cilantro leaves
1 tablespoon Peeled, minced gingerroot
1 pack (1-pound) round dumpling wrappers, (gyoza), 3 inches in diameter (In Aaian markets) mail order address at end in case you need.
2 cups Ancho chili sauce
  Julienned basil leaves for garnish
¼ cup Finely chopped Sichuan preserved vegetables for garnish (optional)
½ cup Fried shallots for garnish (optional)

from: Susanna Foo Chinese Cuisine, makes 50-60 dimplings Heat the oil over high heat in a large saucepan. when hot, add the spinach and immediately cover the pan. Low the heat to medium and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. when cool, chop finely and set aside.

In a large bowl, mix the veal, shallots, soy sauce, sesame oil, scallions, basil or cilantro leaves and gingerroot, add the chopped spinach.

Place about 2 teaspoons of the stuffing in the center of each wrapper.

Moisten the edges with cold water, then fold them over the filling to form a half moon or half circle shape. Pinch together the edges with your fingers. The moisten the 2 ends with water and bring them together in a circle around the filling and the dumpling can be made in advance and frozen, tightly sealed for up to 3 months.

Cook only the dumplings you intend to serve. Feeze the rest for later use. Bring a large pot of water to a boil. Add about one-third of the dumplings at a time, and cook until they rise to the surface and float. The filling will still be raw. Add ½ cup cold water and return to a boil again. When the dumplings float, taste one to see if it is done. If not, add another ½ cup cold water and cook until the dumplings rise again.

Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be throughly cooked. (Sometimes I cook the meat first in the microwave, Its cheating, but then I am in a hurry) Remove the dumplings from the water with a strainer or slotted spoon, drain and place 6 dumplings on each serving plate. Heat the Ancho Chili Sauce in a small saucepan over medium heat for 3-4 minutes or until warm.

Pour 3 tablespoons over each serving. Serve any remaining sauce on the side. Deocrate with Julienned basil leaves, Sichuan preserved vegetables and fried Shallots if desired. Serve warm.

Note: Sichuan preserve vegetables are availanle in cans in many Asian markets. Drain, rinse and saok them in cold water for 5 minutes. chop and soak again in boiling water for 5 minutes. Drain and store in a jar in the fridge for up to 1 week.

Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: LeiG@...

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