Recipe - Dumpling Skins (Jiao Zi Pi)

FIFTY SKINS
2 One half cup Allpurpose flour
1 One fourth cup Boiling water

From: Brenda Adams ADAMSFMLE@AOL.COM

Date: Mon, 15 Jul 1996 13:13:28 0400
The texture of these fresh pasta products is positively silky in comparison
to the commercially prepared kind. Making them by hand is a very
timeconsuming process, but the result is certainly worth the effort.
Commercial dumpling skins (gyoza) will work just fine.

1. Place the flour in a mixing bowl and add the boiling water. With a
wooden spoon, mix the ingredients to a rough ball. If the dough is too hot
to handle, let it cool a bit; then turn it out onto a lightly floured
surface and need for about 5 minutes, until it is smooth and elastic. If
the dough is too sticky, need a few tablespoons of flour into it. Cover the
dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike roll about
1 inch in diameter. Cut each half into 25 pieces. with a cut edge down,
press each into a circle. Using a small rolling pin or a tortilla press
that has been lightly floured, roll out each piece into a 3inch circle.
Cover the circles with a cloth or towel to prevent drying.

Most of this came from the book Nina Simonds, "Classic Chinese Cuisine",
Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese
cookbook. The recipes are straight forward and typically pretty easy. It
contains nice (often wordy and sometimes slightly dated) descriptions and
historical notes.

EATL Digest 14 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.