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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Rice Noodles >> Sauteed
Dumplings
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For the dough:
| 4 1/2 cups (500 g) flour,
sifted |
| 4 1/2 tsp baking powder
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For the filling:
| 7 oz (200 g) boneless
mutton, minced |
| 1 lb (500 g) turnips,
cooked and chopped |
| 1 tsp fresh ginger, chopped
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| 5 tbsp sesame oil |
| 1 tsp MSG |
| 4 tsp salt, or to taste
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| 3 1/2 oz (100 g) scallions,
chopped |
| 1 tsp five-spice powder
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| 1 tbsp soy sauce |
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 Mix the flour and baking powder
with 9 oz (250 ml) of water. Knead
until smooth and elastic, then
cover with a warm wet cloth and
let rise.
- Place mutton in a bowl with
5 oz (150 ml) of water and the
salt. Stir in one direction until
it becomes a paste. Mix the turnips
and scallions together and mince.
Squeeze off any excess water and
add to the mutton. Stir in the
MSG, ginger, five-spice powder,
2 tbsp of the sesame oil, and
the soy sauce, and mix well.
- Knead dough for three minutes.
Divide the dough into 4 pieces.
Divide the pieces into 3/4 inch
or 12 g balls. divide the filling
into as many portions as there
are dough balls. Roll the balls
into flat circles about 3 inches
(7 to 8 cm) in diameter. Place
some filling in the centre of
each round and pinch the edges
together to make a dumpling. Repeat
until all the filling is used.
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- Heat 1 tsp of oil in a flat
pan until it starts to smoke.
Arrange the dumplings (they may
need to be cooked in more than
1 batch) in the pan pinched side
down, and add enough water to
half cover them. Cover the pan
and saute the dumplings for about
5 minutes, or until the bottoms
are lightly browned but there
is still water in the pan. Turn
the dumplings upside down and
continue sauteing them until all
the water evaporates. Trickle
the remaining 3 tbsp of sesame
oil into the pan around the dumplings.
Turn them over and continue to
saute for 1 or 2 minutes, or until
crisp. Remove and set aside. Heat
another 1 tbsp of oil and repeat
until all the dumplings are cooked.
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