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Chinese   -   Shanghai Dumplings (Gau Ji)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 4 Cups Water
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 3 Cups Bok Choy -- finely chopped
  • 1 Pound Ground Pork
  • 4 Medium Scallion -- finely chopped
  • 1 Medium Egg
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Tablespoon Ginger -- ground
  • 1 Tablespoon White Wine
  • 2 Teaspoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • Pepper -- to taste
  • 3 Tablespoons Cornstarch
  • 3 Cups Flour
  • 10 Ounces Cold Water
Directions Bring water to a boil. Add salt, baking soda, and bok choy. Blanch for 1 minute. Drain and cool. Squeeze dry. In large bowl combine remaining ingredients including the bok choy. Mix well and refrigerate overnight. Mix flour and water together to form a stiff dough. To make dumplings: Divide dough into 4 equal pieces. Roll out 1 piece into 12 long sausage. Divide into 12 pieces. Roll each slice into a 3 inch diameter circle. Place 1 teaspoon of filling in the center. Then close into a half moon shape and seal the edges. Repeat with remaining dough. Pour 3 tablespoons of oil into a cast iron skillet. Heat over high heat. Place dumplings 16 at a time in the skillet. Saute for 3 minutes. Add 1/2 cup cold water and cover. Cook until water evaporates. Lower heat and cook until golden brown on the bottom and translucent on the top. Remove and serve.
Serves 48
Time to Make 0:00

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