Pan-Fried Dumplings

Recipe Ingredients

		Dumpling Dough
2 cups	125g / 4.4oz	Flour
1 cup	237ml	Very hot water - to 1 1/4 cups
1 teaspoon	5ml	Salt
		Dumpling Filling
1/2 lb	227g / 8oz	Napa cabbage - finely chopped, and blanched
4 oz	113g	Ground pork
4 oz	113g	Crawfish tails
1 teaspoon	5ml	Minced garlic
1 oz	28g	Dried black mushrooms - soaked, stemmed, and finely chopped
3 tablespoons	45ml	Dark soy sauce
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
3 tablespoons	45ml	Peanut oil - for the wok
1 cup	237ml	Very hot water - for the wok
1		Hot Rice Wine And Sesame Dipping Sauce - see * Note
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

* Note: See the "Hot Rice Wine And Sesame Dipping Sauce" recipe which is included in this collection.

For dough: Place the flour in a large mixing bowl. Add the hot water in a steady stream, mixing with a fork until most of the water has been incorporated. If the mixture is dry add a little more water. The dough should be moist but not sticky. Remove the dough from the bowl and knead it on a floured board until it is smooth. Return the dough to the bowl and let it rest, about 5 minutes. Knead the dough on a floured board, dusting with a little flour to prevent from sticking. Form the dough into a roll about 18 inches long and about 1 inch in diameter. Using a sharp knife cut the roll into 4 equal lengths. Cut each length into 8 pieces to make 32 equal segments. Press each segment with the palm of your hand and roll it into a 3 1/2-inch round. Cover the finished rounds with a damp cloth. Pinch one side of the dough until you have four pleats along the side, and the dough is rounded and shell-like.

For the filling: In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly.

Place 2 teaspoons of the filling in the center of each round, filling the hollow. Fold the dough over the filling and pinch the two sides together until you have a half-moon dumpling.

To fry: Heat the wok and add the peanut oil when the pan is hot. Add the dumplings, pleated edge up, in a single layer, crowding them in wok. Cook until they are lightly brown on the bottoms. Pour in the very hot water, cover tightly, and cook vigorously for 2 minutes. Turn the heat down to a simmer and continue to cook for another 8 to 10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated and the wok is sizzling again and the dumplings are golden-brown and crisp on the bottoms.

To boil: Drop them into a large pot of salted, boiling water for 2 minutes. Remove from the heat and leave them in the water for about 15 minutes.

The dumplings can be piled high on a platter with the Hot Rice Wine And Sesame Dipping Sauce drizzled over top. Garnish with green onions.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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