Recipe - Kuo-Tiehs Peking Pan-Fried Dumplings

One half pound Chinese Cabbage
Filling, Mixed In A Bowl
One half pound Ground Pork
1 Scallion, Including Green
Part, Minced
2 teaspoon Pale Dry Sherry
2 teaspoon Thin Soy Sauce
One fourth teaspoon Salt, Optional
One fourth teaspoon Sugar
Dough
2 cup AllPurpose Flour
One half cup Cold Water
Three fourths cup Boiling Water
6 tablespoon Oil
Dipping Sauce

1. Put celery cabbage on a steamer or a rack and steam over water for about
10 minutesor until tender. Mince cabbage, squeeze out excess water then
mix cabbage with filling mixture. Keep refrigerated before use.

2. Put 1 cup flour in a mixing bowl, and add cold water a little at a time.
Mix and knead into a soft smooth dough. Put the second cup of flour in a
separate mixing bowl. Add boiling water gradually. Mix and knead into a
soft dough. Mix hot and cold doughs together and knead until
homogenizeddough should be elastic and not sticky. Cover it with a damp
cloth and let rest about 15 minutes.

3. Roll dough into a long sausage, 1 inch in diameter. Pinch off pieces as
big as the size of a walnut. Flour them slightly and roll them into small
balls. With a rolling pin, roll each into a thin circle. Put about a
tablespoon of the filling in the center of each circle. Either use a
dumpling press to seal the edges together in a half moon shape, or crimp
using your fingers and a fork.

4. Place kuotiehs on a floured tray and cover with a towel.

5. Put 2 Tablespoons oil in a big skillet and spread it evenly. Line up the
kuotiehs in skillet. Pour enough cold water to come halfway up the sides
of the dumplings. Cover and cook for about 3 minutes. Remove from heat and
drain off liquid from skillet. Do not remove dumplings from skillet. Add 4
Tablespoons oil to the pan and spread it out evenly. Cover and panfry over
medium heat until the bottoms of the kuotiehs are crisp and brown. Serve
hot with choice of dip.

Recipe by: Classic Chinese Cook Book, Mai Leung. pp.223 Posted to
MCRecipe Digest V1 #577 by Sue suechef@sover.net on Apr 18, 1997