Green Pepper Chinese Dumplings Recipes

GREEN PEPPER CHINESE DUMPLINGS

Steps:

• Break green peppers into large pieces, removing seeds and stems.
• Place peppers in boiling water and parboil.
• Remove from water and mince, adding salt in 3 batches as you mince. The idea is to get the water & juices out of the green peppers.
• Squeeze juices from the green pepper, so they are dry. If you squeeze the juice into a bowl, you can use them in stock or to moisten other food, etc.
• Put 1 heaping Tablespoon of green pepper into a dumpling wrapper and seal. You may need more or less depending on the size of your wrappers.
• Cook according to package directions.
• Make the sauce by peeling ginger and cutting into thin matchsticks. Add the soy, wine and balsamic vinegar to the ginger.
• Put chili peppers in a small bowl, Heat oil in a small pan and add it to a bowl with the chili peppers in it. Let it sit until the oil is cool. This makes chili oil. Add as much as desired to the rest of the sauce. Portion sauce into small shallow individual bowls/saucers.
• Dip dumplings into sauce just before you put them in your mouth. Yum.

CHINESE DUMPLINGS

Steps:

• For Dough:.
• Place flour in a bowl and make a well.
• Crack eggs in a separate bowl and lightly whisk.
• Add eggs, oil, and half the water and mix together to make a dough.
• Add more water as needed. The dough should not be sticky (similar to pasta dough).
• Knead dough on a floured surface for about 10 minutes.
• Cover and set dough aside to rest for 1/2 hour.
• For filling:.
• Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
• Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
• To assemble:.
• Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
• Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
• Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
• Do the rest of the rounds.
• To cook:.
• Steam the dumplings for 12 minutes.
• You can serve them as is or you can then:.
• Stir-fry them in a little peanut oil just until they get a little crispy.
• Serve them with your favorite dipping sauces.
• Enjoy.
• If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.