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Spicy Dumplings With Sesame Sauce And Hot Oi

Spicy Dumplings With Sesame Sauce And Hot Oi is a chinese recipe made with Flour All Purpose, Pn Salt, Water, Water Cold, and Ginger Fresh Finely Chopped. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 lb
• 1/4 tsp
• 1
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 1/4 cup
• 1 1/2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• ���

Method (preview)

1. 1

   Combine water with the ginger and scallion.

2. 2

   Let stand, covered, 2 hours or longer.

3. 3

   Strain, reserving liquid.

4. 4

   Stir liquid into the ground pork with salt and pepper.

5. 5

   Cover and refrigerate until needed.

6. 6

   Use a processor or blender to combine sauce ingredients. Set aside.

7. 7

   To Assemble

8. 8

   Divide your dough into 4 pieces.

9. 9

   Roll each piece into a cylinder about 1 inch in diameter.

10. 10

    Pinch or cut 6 or 7 walnut-size pieces from each cylinder.

11. 11

    Dust pieces with flour and stand each on a cut side.

12. 12

    Use a rolling pin to flatten into 2 1/2 to 3-inch circles, turning them with your fingers as you roll and making them slightly thicker in center than at the edges.

13. 13

    Place rounded teaspoons of meat filing in center of each circle.

14. 14

    Fold edges up over filling, pressing dough together in center, then on two sides.

15. 15

    Place on floured sheet of waxed paper. (If you find that your dumplings aren't sticking together at the edges, you can use a little bit of water to wet the edges before you pinch them together.... it will act like glue.)

16. 16

    Cook ( a few at a time) in a large pot of boiling water until meat is firm, 4 to 5 minutes.

17. 17

    As the dumplings cook, they have a tendendy to float - this is normal.

18. 18

    Cook for a full four minutes at a minimum, or the meat may not get done.

19. 19

    Drain the dumplings and transfer to serving bowls.

20. 20

    Sprinkle with scallions and serve.

21. 21

    Written by Richard Sax, Photographs by Nancy

22. 22

    The Knapp Press, Los Angeles, 1985

23. 23

    Chef: Simon Teng, Auntie Yuan Restaurant, New