Hui Style Lamb Jiaozi Chinese Dumplings Food

STEAMED PORK DUMPLINGS

Steps:

• Mix together first 7 ingredients
• Prepare steamer by lining with leaf lettuce leaves.
• Place gyoza skins in a moist towel to keep from drying out.
• Fill a small bowl with water.
• In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
• Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
• Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
• Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
• Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
• While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
• Serve immediately.

TAIPEI STYLE SHUI JIAO (PORK AND CHIVE DUMPLINGS)

Steps:

• In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
• Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
• Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
• Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
• While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
• Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

CHINESE DUMPLINGS

Steps:

• For Dough:.
• Place flour in a bowl and make a well.
• Crack eggs in a separate bowl and lightly whisk.
• Add eggs, oil, and half the water and mix together to make a dough.
• Add more water as needed. The dough should not be sticky (similar to pasta dough).
• Knead dough on a floured surface for about 10 minutes.
• Cover and set dough aside to rest for 1/2 hour.
• For filling:.
• Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
• Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
• To assemble:.
• Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
• Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
• Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
• Do the rest of the rounds.
• To cook:.
• Steam the dumplings for 12 minutes.
• You can serve them as is or you can then:.
• Stir-fry them in a little peanut oil just until they get a little crispy.
• Serve them with your favorite dipping sauces.
• Enjoy.
• If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

HUI-STYLE LAMB JIAOZI (CHINESE DUMPLINGS)

Steps:

• Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
• Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
• Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
• Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.