From: arielle@taronga.com (Stephanie da Silva)
Subject: COLLECTION Chinese Dishes
Organization: Taronga Park BBS
Date: Mon, 4 Jan 93 5:34:55 CST
X-Mailer: ELM [version 2.2 PL16]

Date:         Mon, 04 Jan 93 08:49:17 IST
From: Vera Rohrlich <CVRVRAA@TECHNION.bitnet>


Date: 10 Dec 1991 15:19:20 -0500
From: Barbara Sinkule <jasper@dolores.Stanford.EDU>
Archive-Name: recipes/misc/jiaozi

CHINESE DUMPLINGS (jiaozi)

1 to 1 1/2 lb ground pork (get the regular, not the extra lean)
1 - 2 Tbs minced ginger root
3 Tbs sesame oil
3 or more Tbs soy sauce

Stir these ingredients together with chopsticks or a wooden spoon until
they become sticky.  (This takes a few minutes -- if you stir with a
circular motion around the bowl the pork fat gets stickier.  This is
important to hold it together and makes it easier to fill the
dumplings).

Add: one egg (optional)

3 - 4 cups of finely chopped Napa cabbage*, bok choy*, or
shredded/finely chopped carrots.
6 - 10 green onions, finely chopped
1 - 2 tsp salt

Mix well.

*For cabbage or bok choy, sprinkle with salt while you chop it;  this
makes some of the water come out of it.  Then wring with your hands in
small amounts before adding to the filling.  No need to overdue this --
the idea is to reduce the water in the filling, but wringing with a
cheescloth or other wise too vigorously makes it dry.  (An alternative
is to blanch the cabbage before chopping it, but I don't have much
experience with this.)  This isn't necessary if you choose to use carrots.

Filling the jiaozi:

Buy the round kind of skins at your grocery store or Chinese market.
If you want to fry them, be sure to get the thicker ones that usually
say for "pot stickers".  These or the thinner ones work fine for
boiling.

Get a small bowl of water.

Moisten the edge of one of the skins about 2/3 the way around on one
side, in to about 1/4 inch from the edge.  (I dip my pinky in the water
bowl to do this, while laying the skin flat in the palm of the other
hand.  I use my pinky for water to keep other fingers dry for the
following step...)  Put about a rounded teaspoon of filling in the
middle of the skin.  Now the tricky part to explain in writing...Pinch
the center of the dry and the center of the wet sides together with
thumb and index finger.  Seal the rest of the edge together by
pinching.  Now, the important thing is that the filling stay inside,
but there are many ways to make them prettier.  Here is one:  after
pinching the center, start at one folded edge, and create a little
pleat each time you pinch the back (wet side, works best if this away
from you) to the front. Visualize the front (toward you) as taking up a
little over a third of the circumference, and the back, with the pleats
taking up the rest.  This makes them fat and stand up a bit, which is a
very nice effect, especially for frying.

Set each one aside on a floured board or plain wax paper.


Boiling:
Bring a large pot of water to boil, like for pasta.  After it boils
drop in one dumpling at a time -- about enough to cover the bottom of
th epan in one layer.  Keep your burner on high or medium high, and
wait for it to boil again (stir after you drop them in just to keep
them from sticking to the bottom of the pot).  After it boils again,
add enough cold water to stop the boiling, then let it come to a boil
again.  Again, add cold water to stop the boiling and let it come to a
boil again.  Now try one to make sure the skin is tender and the
filling is cooked.  Usually 2 or 3 cold water additions (it is only a
little -- maybe 1/4 to 1/3 cup) is enough.

Frying:
You will need a heavy bottom fry pan or flat bottom wok with a lid
that fits well.  Pour a generous amount of cooking oil in the bottom,
enough to cover the bottom evenly (peanut, soybean, cannola, safflower
oil... not corn).  Heat until hot (sizzles when you put a potsticker
in it) but not smoking.  Add potstickers to cover the bottom (line
them up next to each other, and leave empty space around the edge if
your burner doesn't heat that area of the pan very well).  By the time
you have added them, they will probably already have started to brown
(check one of your first ones).  Now add water (this is the tricky
part!), about 1/4 to 1/2 cup (really depends on how many you have in
the pan -- I think about 1/4 cup for 8 - 10 potstickers -- you will
have to experiment)  VERY QUICKLY and PUT THE LID ON IMMEDIATELY.  I
like to put the water in the lid and just flip it over and slam it
down.  (The main reason for speed is to avoid splattering grease all
over your kitchen when the water hits the hot oil.)  Now reduce heat
to medium, and cook for about 8 minutes.  Don't lift the lid. After 8
minutes, take one out and see if it is done.  If the skins are tough,
you probably needed more water, if there is still water in the bottom
of the pan, then use less next time (it makes them a bit soggy).

Dipping sauce:
3 parts vinegar -- black sorghum vinegar is best, or malt vinegar
(English style is a good substitute)
1 part soy sauce
a little sesame oil
minced/crushed garlic (optional)
hot sauce, or hot garlic sauce

(Vinegar dip sauce is a regional thing.  It is fine to have no dip
sauce at all, or just some Chinese hot sauce.)

Dip them in the sauce and eat while hot.

Filling variations:
substitute lamb for pork (this is good with carrots,and add some 5
spice powder to the filling -- 1/2 tsp??)
vegetarian - substitute 4 dry scrambled eggs for the meat, omit the
raw egg.  Crumbled firm tofu and Chinese or regular mushrooms, chopped
fine, are good too -- either with the egg or on their own.
other vegetables - chopped green beans are one of my favorites --
substitute for the cabbage/carrots, or combine with carrots.
(I forgot-- mushrooms are best sauteed first to reduce water content.)


Date: 6 Jan 1992 13:55:59 -0500
From: butch@wet.UUCP (Butch Katigbak)
Archive-Name: recipes/pork/chinese-spareribs


Chinese-Style Spareribs

1/2 c  Butter or Margarine                 
1 ea Med. Clove Garlic, chopped 
1 ea Env. Onion Soup Mix                    
16 oz (1 Can) Tomato Puree
1/2 c  Brown Sugar                       
1/4 c  Imported Soy Sauce 
1/4 c  White Vinegar                     
1/4 c  Chili Sauce
5 lb Spareribs 


Preheat oven to 375 degrees F.

In large saucepan, melt butter and cook garlic with onion recipe soup
mix over medium heat until garlic is golden.  Stir in tomato puree,
sugar, soy sauce, vinegar and chili sauce.  Bring to a boil, then
simmer, stirring occasionally, 15 minutes.

Meanwhile,in large aluminium foil-lined baking pan or broiler rack,
arrange spareribs, meaty side up, and bake 20 minutes.  Brush spareribs
generously with sauce, then continue baking, meaty side up, brushing
occasionally with remaining sauce, 50 minutes, or untl spareribs are
done.  Makes about 12 Appetizer or 7 main dish servings.


Date: 10 Feb 1992 12:48:10 -0500
From: fwb@ursa.siemens.com (Frederic W. Brehm)
Archive-Name: recipes/meat/szechuan-spiced-tofu


                SZECHWAN SPICED BEAN CURD
                     (Mapwo doufu)

2 T     cooking oil
1 t     hot oil (optional)

0.25 lb ground pork or beef (about 0.5 C)

0.33 C  chicken broth
1 T     fermented black beans, rinsed and lightly chopped (optional)
2       cloves sliced garlic
2 t     Szechwan hot pepper sauce
2.5 T   dark soy sauce
0.5 t   salt
0.5 t   sugar
0.25 t  MSG

3 pads  bean curd cut into 0.5 inch cubes
1 C     peas (frozen is OK)

2 t     cornstarch mixed with
2 T     water

0.125 t szechwan pepper powder
1 T     minced scallion
2 t     sesame oil

COOKING DIRECTIONS
Heat a wok over medium high heat until hot, add the oil, wait until
it is hot, then add the meat. Stir-fry the meat until it is no
longer pink.  Add the sauce and bring to a boil.  Add the bean curd [and
peas], bring to a simmer, and cook for 2 minutes.  Pour in the cornstarch
mixture and stir until the sauce has thickened.  Turn off the heat and
sprinkle with the garnish.  Serve immediately.

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