Fried Pork Dumplings

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Monkey King
"Monkey King",written by Wu Ch'eng-en,a scholar-official, is one of the renowned classical Chinese novels about an allegorical rendition of the journey, mingled with Chinese fables, fairy tables, legends,superstitions, popuar beliefs, monster stories.

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::Fried Pork Dumplings

Filling:
*1 lb. ground pork (or beef)
*6 T. sesame oil
*2 t. sugar
*0.75 t. salt
*0.25 t. pepper
*0.25 lb. cabbage
*1 t. salt
*0.25 lb. chopped green onions
Skin:
*3 c. flour
*0.75 c. cold water
*0.5 c. flour (to prevent
sticking during kneading)
*2 T. oil

Method:

1. Filling: Mix ground pork and ground pork, oil, sugar, salt and pepper well. chop cabbage until fine. Mix the cabbage with 1 t. salt and let sit for 10 minutes; squeeze out the excess water. Mix the cabbage, ground pork, and green onions well. 2. Skin: In a bowl, add water to the flour and knead into a smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece to a thin circle. 3. Place 1 portion of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat one edge while keeping the other edge smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together, then pinch to seal. Repeat procedure for the other dumplings. 4. Heat the pan, then add 2 T. oil. Arrange the dumplings, flat side down, to line the pan. Turn the heat to low and fry the dumplings for 1 minute or until golden brown; add 0.5 cup hot water and cover. Cook for 6 minutes over medium heat or until almost all water has evaporated; remove and serve with soy sauce; sesame oil and vinegar.

Total time:

35m

Cooking technique:

roasting

Cuisine:

Shanghai

Food menu:

appetizer

Cholesterol:

338mg

Carbohydrates:

60g