| 1 | A very simple and filling shanghai staple. |
| 2 | Put flour in a food processer. |
| 3 | Gradually add water (your mileage may vary) while mixing until the dough forms into a ball. |
| 4 | Roll out on a floured surface to about 1/16" thick. |
| 5 | Use a glass to cut into 3" circles. |
| 6 | Set wrappers aside. |
| 7 | Mix filling ingredients. |
| 8 | To assemble, put a wrapper in the palm of your hand. |
| 9 | Place about 1 tablespoon of the filling in the wrapper and fold in half. |
| 10 | Keep ? of the wrapper free of stuffing for a good seal. |
| 11 | Moisten edge with water. |
| 12 | Crimp the edges together using your first 2 fingers and thumb, fluting the edges. |
| 13 | Go around in one direction, flip over, then reverse. |
| 14 | The idea is to seal them good! cool in the "fridge for at least an hour. |
| 15 | Steam for 20 minutes; let cool. |
| 16 | Deep fry until golden brown. |
| 17 | Serve hot. |
| 18 | Variations/notes: * place each dumpling on a small piece of cabbage or lettuce to prevent sticking to the steamer rack. |
| 19 | * try boned pork steaks, fat removed, ground in a food processor. |
| 20 | * also try shrimp, chicken, or a combo of all. |
| 21 | * hot peppers, or pepper sauce, may be added to the filling. |
| 22 | * the steam/cool/fry technique is the only way it matches the real thing! but these are also good just steamed. |
| 23 | I usually do them mixed. |
| 24 | Sauces: chopped garlic and light soy sauce : coleman"s dry mustard mixed with cold water or light soy sauce : sesame oil, toasted sesame seeds, and dark soy sauce : hot pepper sauce of your choice makes about 16 dumplings. |
| 25 | Personal note: when in shanghai, i visited a restaurant that served only dumplings, on nanjing lu. |
| 26 | They had =so= many variations of fillings and sauces; it was incredible. |
| 27 | When i asked how the wrappers were made, i was told just mix flour and water, nothing else. |
| 28 | Recipe concocted by kurt faria, assembled by taste and memories of shanghai, chunghwa, 1994 |
