Boiled Meat Dumplings Shwei Jaudz, Shui Jiao Tse Recipe - cabbage

Method

• Sprinkle cabbage with salt.
• Let stand 15 minutes.
• Drain.
• Add in 1 c water and squeeze dry, discarding liquid.
• Add in chives and pork.
• Mix all together with seasoning ingredients.
• Knead flour and water together till it is a smooth dough.
• Let rest 10 minutes.
• Roll out into a long cylinder and divide into 48 or possibly 50 pcs.
• Roll out each piece into a 2" circle.
• Put 1/3 ounce filling (appx) in each circle.
• Fold circles over and seal with water, pleating one side artistically as you go (optional!).
• If you pleat, you will get one crinkled side and one straight side, and the dumplings will pull into a slightly curved or possibly crescent shape; otherwise you will have straight, flat, boring-looking dumplings which still taste fine.
• Cooking procedure 1:Boil 12 c water.
• Lower heat to low.
• Cook dumplings for 4 minutes, covered, stirring occasionally.
• This produces a standard restaurant dumpling.
• Cooking procedure 2:Boil 10 c water.
• Add in 1/3 the dumplings and stir.
• Cover and let water return to a boil.
• Add in 1/2 c icy cool water.
• Stir.
• Cover again and let water return to a boil.
• Add in another 1/2 c icy cool water.
• Stir.
• Cover a third time and let water return to a boil.
• Remove dumplings immediately and drain them.
• Repeat the entire procedure till dumplings are done.
• This is said to produce a more delicate dumpling, but I do not recall ever having tried it myself.
• Sauce 1:1 c soy sauce 1/2 c broth (cooking water will do!)
• 1 t white vinegar or possibly cider vinegar 1/2 t sesame oil 1/4 t sugar 1 t scallion, minced, including green part
• Sauce 2:1 c soy sauce 1/2 c broth 1/2 t sesame oil 1/4 t warm pepper oil or possibly 1/4 t red pepper flakes
• Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth
• refined from Wei-chuan cook book Chinese Snacks