Thursday, December 22, 2011

Everything Closed for Christmas: Chinese Dumplings

I saw this recipe on the Jewish Forward. It is perfect, to try out when all the restaurants are closed for Christmas. I am going to try it. We Jews, have a tradition to go out for Chinese, since nothing is usually open for Christmas. I think I am going to try it out. I found this on the blog, the Jew, and the Carrot.  There is a video, that explains it all. Great, for me since I am more visual for instructions.  Happy Chanukah!!!

Chicken Soup Dumplings
Soup Filling
1 cup chicken broth
2 tablespoons water
1 package unflavored gelatin (If you don’t have access to a supermarket that carries kosher gelatin, it is available online.)
1) Bring broth to a boil
2) In a separate bowl, combine gelatin with water
3) Combine the broth and gelatin and transfer to an 8-inch square dish
4) Refrigerate for about 5 hours, or until it solidifies. This can be made the night before.
2 cups flour + more for dusting
1 1/2 teaspoons salt
1/2 cup each boiling water and cold water
1) Combine the flour and salt in a large bowl. Add hot water 1/3 at a time, stirring constantly, until you have a course meal mixture. Add cold water 1/3 at a time, gathering mixture until it forms a ball.
2) Knead dough on a floured board for 20 minutes (adding more flour is necessary to prevent sticking) until dough is smooth. Cover with a damp towel and let sit for at least 20 minutes. This can be made the night before.
3) Roll out 1 1/4 inch balls of dough to 3- 3 1/2 inch circles, making sure to avoid the center of the discs while you’re rolling. The edges should be as thin as possible, while the center should be slightly thicker.
Meat Filling
3/4 pound ground chicken
1/4 teaspoon salt
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon freshly grated ginger
2 stalks finely minced scallions
1/3 cup chicken broth
Combine all ingredients
To shape dumplings
1) Fill each wrapper with about 2 teaspoons of meat and 1 teaspoon of soup filling.
2) Using your thumb and pointer finger, start at one end of the wrapper and then gather the edges, little by little, to form small folds and pinch them into the center.
3) Steam on a layer of blanched cabbage placed in a steamer for 10-15 minutes.
Serve with a sauce that is two parts Chinese black vinegar and one part soy sauce poured over freshly grated ginger.

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