Chinese Pot Stickers
Chinese Pot Stickers
Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 Tbspdried shrimp, soaked & minced (optional)
3 Tbspshrimp water (optional)
1 tablespoon sesame oil
2 Tbsppeanut oil
1/2 tps grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 lb Chinese cabbage
2 tpss salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg & garlic
Set aside
Core cabbage & chop it finely
Cover cabbage with the salt & let sit for 1 hour
Press out the water & add the cabbage to the meat mixture
Set mixture aside until ready to assemble pot stickers
Pastry
5 cups flour
2 cups water
Mix flour & water
Keep it rather soft for ease in h&ling
Let it rest for 10 min
Cut or pull off walnut-size balls & roll each one out to the size of a 3-inch circle
The edges of the dough should be thinner than the middle
Fill each round with approximately 1 tps of meat filling
Pinch together in the shape of a half moon
Cooking & Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped
Heat about 2 Tbspof peanut oil in a skillet & st& the pot stickers up close together in the skillet with the seam side up
Saute over medium heat for 2 to 3 min
Do not allow them to burn
Add 1/2 cup water, cover, & steam for 20 min
Serve immediately with vinegar, Chinese hot oil, soy sauce & cilantro
Braised Shrimp With Vegetables
Braised Shrimp with Vegetables (China)
1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 tps cornstarch
1 tps oyster sauce
1/4 tps granulated sugar
1/2 tps grated, pared fresh ginger root
1/8 tps pepper
Remove shells & back veins from shrimp
Cut broccoli into pieces
Drain mushrooms
Cut whole bamboo shoots into thin slices
Heat oil in wok over high heat
Stir fry shrimp in oil until tender, about 3 min
Add broccoli to shrimp
Stir fry 1 minute
Add mushrooms & bamboo shoots
Stir fry 1 minute longer
Combine remaining ingredients
Pour mixture over shrimp-vegetable mixture
Cook & stir until liquid boils
Cook & stir 1 minute longer
Makes 4 servings
Italian Sweet Bread With Raisins
Italian Sweet Bread with Raisins (Schiacciata con Zibibbo)
1 package active dry yeast
1 cup warm water (105 to 115 deg F)
1 cup Muscat raisins
1/2 cup granulated sugar
3 tablespoons olive oil
1 tablespoon grated orange peel
1 egg, beaten
3 1/2 to 4 cups all-purpose flour
Milk
Sugar
Dissolve yeast in warm water in large bowl
Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough
Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 minutes
Place in greased bowl; turn greased side up
Cover; let rise in warm place until double, about 1 hour
Punch dough down
Shape into round, slightly flat loaf, about 9 inches in diameter
Place on greased cookie sheet
Cover; let rise 45 minutes
Preheat oven to 350 deg F
Brush loaf with milk; sprinkle with sugar
Bake until bread is golden brown, 30 to 35 minutes
Remove from cookie sheet; cool on wire rack