RE: [chinese-332] Anyone knows how to make home make dumpling?

From: Darriel W.
Sent on: Monday, April 13, 2009 5:59 PM
Just tell me when the date is set up just as long it isn't on a sunday afternoon, but say anytime after 3p is cool with me, most friday's and saturdays are cool. I think I am pretty handy in the kitchen, my mom has made homemade chicken and dumplings from scratch and I can work it too. I guess doing it the old fashion way is a little time consuming but nothing that I am afraid to tackle. I just need a little time to practice. Again, let me know when the wanton noodle and dumpling party is and I will get my hands in gear.                              From: [address removed]
Subject: Re: [chinese-332] Anyone knows how to make home make dumpling?
To: [address removed]
Date: Mon, 13 Apr[masked]:34:51 -0400

I can do the dumpling wrapper too. When is the dumpling party?
 
Xueyun

--- On Mon, 4/13/09, Cynthia <[address removed]> wrote:

From: Cynthia <[address removed]>
Subject: Re: [chinese-332] Anyone knows how to make home make dumpling?
To: [address removed]
Date: Monday, April 13, 2009, 12:27 PM

I only know how to wrap Shanghai style  wontons with the pre-made wrappers, being a southerner. The two most popular stuffing in Shanghai are:

1) Ground pork and Shepherd's Purse (������������ pinyin:q��  c��i zh��  r��u)
You can buy Shepherd's Purse at Grand Asia in the freezer isle next to the rice. Defrost the packaged frozen Sheperd's Purse and they will be very green and it's excellent for wrapping wontons. Mix in ground pork, sesame oil, salt and a pinch of sugar. The key is to use a chopper to blend the mixture as much as you can and the portion of the vegetable and pork is about 5:1, it's not good if you mix in too much pork. Use the larger, thinker wrapper for this stuffing, in Shanghai, it's called ������������big wonton).

2) Ground prok and Shrimp (������ pinyin: xi��  r��u)
Again use a chopper to blend well the ground pork, small amount of egg white, Chinese cooking wine (sh��o  x��ng  ji�� ���������) and salt. Then mix in coarsely chopped shrimp (for this stuffing, you don't want to ground the shrimp completely, chop medium sized cooked or uncooked, but shelled shrimp to 4~5 parts per shrimp). Use smaller, thinner wrappers for this stuffing, at Grand Asia, you will find the thinner wonton skin, usually it's called "Shanghai Wonton Skin" (���������������). In Shanghai, when you ask for ��������� (small wonton), this is usually what you get.

Wrapping:
The closest I can find on how to wrap Shanghain style wontons is like THIS, the audio is in Cantonese, but the final result is authentic Shanghai style (how I get there is slighly different but its common everyone wraps it differently).

Wonton Soup Base:
Add chopped green onion, salt, sesame oil and white pepper powder (there are many variation to make the wonton soup base like soy sauce, seaweed and ������/chinese pickles, etc but I like the simplest soup base most myself) into boilding hot water.

Very few people make wrappers in Shanghai, everyone I know buys the wrappers from the store. However, if you are asking about dumpling, ���������which is a specialty by northern Chinese, it's a lot more complicated than wonton and its very much labor intensive if the wrappers are made from scratch, but I am sure someone in the group has that expertise.

Cynthia


On Mon, Apr 13, 2009 at 11:25 AM, Kate <[address removed]> wrote:
I do know how to make dumplings from scratch, including the wraps, both southern and northern style since I have lived many years in both areas. Let me know if you all need any help.
 
Liuying
 

From: [address removed] Subject: [chinese-332] Anyone knows how to make home make dumpling?
Date: Sun, 12 Apr[masked]:43:57 -0400


Please let me know if you would like to help us for a dumpling making event. If no one knows how to make it from flour, we can buy the dumpling skin from Asian Market. That saves lots of work and time too. I am from South China, anything relate to flour is out of my comfort zone :-)

Sue




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