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To: horsegirl48 who wrote (27526)	8/12/2000 11:38:37 AM
From: donald sew	Read Replies (1) \| Respond to of 42787

Horsegirl, Firstly there are 3 main types of Chinese DUMPLINGS: 1) GOZI - which is translated as dumpling. shaped like a quarter moon with mini-folds on the perimeter of the curved side 2) SHI-MAI - has an open top and circular in form 3) WONTON - Im sure all are familiar with that. There are 3 ways to cook them: 1) steam 2) boil in water 3) pan fried, you can even deep fry as in fried wonton Heres the basics for the common higher quality filling for the dumplings and shi-mai(restaurant style). 1) 1 parts ground pork 2) 1/2 part finely chopped shrimp minimum, of course equal parts of pork and shrimp is fine, basicly more shrimp the better the quality 3) 1 egg per pound of combined meat 4) 1 TBS corn starch per pound 5) 1/2 - 1 teaspoon baking powder 6) salt/pepper to taste, and a pinch of sugar I use sugar as a substitute for MSG. MSG is actually made from beet sugar - just a pinch not for sweetening. 7) 1/2 - 1 teaspoon crushed garlic, preferably without the skin gggggggggg 8) a teaspoon of soy sauce Im not totally sure about the measurements since I never measure, I just know. gggggggggggg 9) Wine, as in that stuff made from grapes or rice, not the stuff the goes "I want ta go ta FLORIDA" or "Wheres my diamonds"....... Now do I have tell you how much to use? For those lusses out there, just a tablespoon or 2 - a gallon aint neccessary. Thats the basics, now heres the optional stuff which can be used in combination or singularly(all chopped finely): 1) scallion 2) water chestnuts 3) bamboo shoots 4) dried shitake mushrooms 5) rice thread 6) onion 7) bok choy, 8) a keg of bear I wouldnt exceed 1/2 of these optionals per 1 part meat Now combine all the junk. I remember giving this recipe to a friend who prepared everything very neatly. When she started filling the skins she took the meat first then added each of the optional stuff - I waited about 15-20 minutes, not saying anything and giggling inside until she started complaining about how long it took to roll about 10 dumplings. As a JERK, of course, I said would you like me to take over and she said PLEASE!!! I then finished about 70 more in less time than she did 10, of course mixing all the ingredients. And then this JERK got a slap in the face. gggggggggggggggggg So the moral of the story is "MIX the ingredients" or "DONT have DUMB FRIENDS" or "DONT ROLL DUMPLINGS" ggggggggggggggg As for rolling the dumplings, how am I going to explain it without visuals. The dumplings and shui-mai basicly uses the pinching techniques, like pinching butts when I was young. gggggggggg As for cooking time, it depends on the thickness of of the skin. The thicker the skin the shorter the time. just kidding. The thinner the skin use less meat so that you dont get overcooked skin while the meat is still going Oink-Oink(dont know what kind of sound a shrimp makes). My daughter who was a chef at the Horizons(a 5 star rest at Grove Park Inn) in Asheville, is home today and heres the menu for tonight - salivate over this now - I know Im brutal: Crabcakes Stuffed clams Cantonese style crabs Seafood masala (Indian style) CORNDOGs - for my idiot younger daughter Zuppa de pese Homemade pita bread Focacia(however you spell it - I just know how to make and eat it) seeya