First off I need to apologize for not saving all the pics I took while making these for New Years Eve. I had deleted some along with some unwanted Christmas pics I took.
I have been saying I would post this recipe for awhile now so here it is.
Makes about 48 ( 4 doz.)
The dough.
2 Cups all purpose flour
1 Cup Boiling Water
Just add the flour to a med. size bowl and pour in the boiling water and stir real good till cool enough to handle, and knead for a few minutes. Cover with plastic wrap while you prepare the filling.
The Filling.
8 ounce of celery cabbage (napa cabbage) BY WEIGHT
I used regular green cabbage this time, because I wanted to make some cole slaw. I couldn't tell the difference ( chopped in a food processor or blender)
Place cabbage in another bowl and sprinkle 2 tsps. of salt over the top and stir a bit, set aside and let set for 5 mins. to extract some water from the cabbage. Squeeze out the moisture from the cabbage.
To this add.
1 pound lean ground pork
1 shredded carrot
2 finley chopped garlic cloves
1/4 Cup finely chopped green onions
1/4 tsp. ground ginger ( or fresh grated would be better)
1 Tbls white wine or just water
1 tsp. cornstarch
1 tsp. sesame seed oil
1 tsp. salt
A dash of white or black pepper
Mix the above very well.
Divide the dough in half. Shape each half into a roll 12 inches long.
And cut into 1/2 inch slices.
Dang I screwed up and only ended up with 47 pieces.
Roll each piece into a 3 inch somewhat round circle lol
Place 1 Tbls. of the meat mixture into the center of each circle.
Ok no more pics......Sorry.
Just fold over and pinch to seal. Supposedly you are to make 5 pleats across the edge but I don't really care about that part.
I put them on a floured sheet pan while I make the rest of them. Sometimes I will just put a full pan in the freezer till froze solid and just bag em up for later.
To Cook.
Heat a wok or non stick skillet until very hot. Add 1 Tbls. Veg oil, tilting the pan to coat. Place in a single layer and fry about 2 minutes until bottoms are golden brown, add 1/2 cup water and cover and allow to cook for about 5-6 minutes or until water is absorbed. If you using a smaller pan you won't need this much water..
The Sauce.
I just use the basic dipping sauce there are alot of them ( goyzo, gonzo ???)
mine is just..
1/4 Cup Soy Sauce and a tsp.sesame seed oil
I have been saying I would post this recipe for awhile now so here it is.
Makes about 48 ( 4 doz.)
The dough.
2 Cups all purpose flour
1 Cup Boiling Water
Just add the flour to a med. size bowl and pour in the boiling water and stir real good till cool enough to handle, and knead for a few minutes. Cover with plastic wrap while you prepare the filling.
The Filling.
8 ounce of celery cabbage (napa cabbage) BY WEIGHT
I used regular green cabbage this time, because I wanted to make some cole slaw. I couldn't tell the difference ( chopped in a food processor or blender)
Place cabbage in another bowl and sprinkle 2 tsps. of salt over the top and stir a bit, set aside and let set for 5 mins. to extract some water from the cabbage. Squeeze out the moisture from the cabbage.
To this add.
1 pound lean ground pork
1 shredded carrot
2 finley chopped garlic cloves
1/4 Cup finely chopped green onions
1/4 tsp. ground ginger ( or fresh grated would be better)
1 Tbls white wine or just water
1 tsp. cornstarch
1 tsp. sesame seed oil
1 tsp. salt
A dash of white or black pepper
Mix the above very well.
Divide the dough in half. Shape each half into a roll 12 inches long.
And cut into 1/2 inch slices.
Dang I screwed up and only ended up with 47 pieces.
Roll each piece into a 3 inch somewhat round circle lol
Place 1 Tbls. of the meat mixture into the center of each circle.
Ok no more pics......Sorry.
Just fold over and pinch to seal. Supposedly you are to make 5 pleats across the edge but I don't really care about that part.
I put them on a floured sheet pan while I make the rest of them. Sometimes I will just put a full pan in the freezer till froze solid and just bag em up for later.
To Cook.
Heat a wok or non stick skillet until very hot. Add 1 Tbls. Veg oil, tilting the pan to coat. Place in a single layer and fry about 2 minutes until bottoms are golden brown, add 1/2 cup water and cover and allow to cook for about 5-6 minutes or until water is absorbed. If you using a smaller pan you won't need this much water..
The Sauce.
I just use the basic dipping sauce there are alot of them ( goyzo, gonzo ???)
mine is just..
1/4 Cup Soy Sauce and a tsp.sesame seed oil
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