all kinds of dumplings- set them over broth/soup for extra flavor. Shumai and those steamed rice-wrapper eggroll type things are good. My chinese roommate used to make something wonderful; mix of ground pork and hamburger (1-2 lbs), a knob of chopped ginger and chopped green onions, S&P, a dash of sesame oil, bound with an egg; she'd let it sit in the fridge for the flavors to blend, and then use canned refrigerator biscuits, split in half and rolled out to about 3 in for the dough (yes, you can make it from scratch, but she decided it's a PITA to do and these are really good- it does help to have the special biconical roller, so you can make the edges thinner than the middle, though- i've used a tapered bottle or glass sometimes) Drop a tablespoon of filling in the middle, bring the edges up like a pinch pot or apple dumpling, and pinch closed, tightly- you don't want water to get in or juices to leak out. Don't use too much filling or it won't cook through; also, best to take it out of the fridge and bring to room temp first. Arrange 6 or 7 dumplings 1-2 inches apart on well-sodden steamer (you can grease it or put down cloth to keep them from sticking if you want to take them out right away and make more- they come out better if you let them rest a few minutes- she actually preferred using a plate to my steamer for that reason, but i never liked the soggy bottoms) Steam for about 20 minutes over fast boiling liquid- done when they bounce back when you poke them. let them rest a few minutes before you mess with them. They're about the size of a small peach; better hot than cold, but good any way- even the non-adventurous just gobble them up- my dad always asked her to make the little hamburgers;) I've experimented with using soy sauce instead of S&P, chopped spinach, garlic, carrots, etc.- it's all good;)
Shumai and those steamed rice-wrapper eggroll type things are good.
My chinese roommate used to make something wonderful; mix of ground pork and hamburger (1-2 lbs), a knob of chopped ginger and chopped green onions, S&P, a dash of sesame oil, bound with an egg; she'd let it sit in the fridge for the flavors to blend, and then use canned refrigerator biscuits, split in half and rolled out to about 3 in for the dough (yes, you can make it from scratch, but she decided it's a PITA to do and these are really good- it does help to have the special biconical roller, so you can make the edges thinner than the middle, though- i've used a tapered bottle or glass sometimes)
Drop a tablespoon of filling in the middle, bring the edges up like a pinch pot or apple dumpling, and pinch closed, tightly- you don't want water to get in or juices to leak out. Don't use too much filling or it won't cook through; also, best to take it out of the fridge and bring to room temp first.
Arrange 6 or 7 dumplings 1-2 inches apart on well-sodden steamer
(you can grease it or put down cloth to keep them from sticking if you want to take them out right away and make more- they come out better if you let them rest a few minutes- she actually preferred using a plate to my steamer for that reason, but i never liked the soggy bottoms)
Steam for about 20 minutes over fast boiling liquid- done when they bounce back when you poke them. let them rest a few minutes before you mess with them. They're about the size of a small peach; better hot than cold, but good any way- even the non-adventurous just gobble them up- my dad always asked her to make the little hamburgers;)
I've experimented with using soy sauce instead of S&P, chopped spinach, garlic, carrots, etc.- it's all good;)
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