William Cais Tomato And Egg Jiaozi Chinese Dumplings Recipes

TOMATO DUMPLINGS

Tomato Dumplings image

The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much!

Provided by MarieRynr

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup butter
1 bay leaf
1 (28 ounce) can tomatoes, with liquid,cut up
1 tablespoon brown sugar
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon snipped fresh parsley
2/3 cup milk

Steps:

In medium skillet, saute onion, green pepper and celery in butter until tender.
Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.
Meanwhile for dumplings, combine flour, baking powder and salt in a bowl.
Cut in butter.
Add parsley and milk; stir until just mixed.
Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean.
Remove and discard bayleaf.
Serve immediately.

Nutrition Facts : Calories 219.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.2, Sodium 572.1, Carbohydrate 26.8, Fiber 2.6, Sugar 6.6, Protein 4.5

JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)

Jiaozi (Chinese Pork and Shrimp Dumplings) image

Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.

Provided by lbudder

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 ½ cups cold water, divided
1 tablespoon cornstarch
1 pound fatty ground pork
½ pound uncooked medium shrimp - peeled, deveined, and chopped
1 head Napa cabbage, finely chopped
1 bunch fresh chives, chopped
3 stalks green onions, chopped
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
2 teaspoons dry white wine
1 teaspoon soy sauce, or more to taste
1 teaspoon sesame oil, or to taste
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups all-purpose flour

Steps:

Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
Place 2 teaspoons of the filling onto the middle of each of the dough circles.
Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g

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