By: Marcia Norwood
Our daughters were both born in China, in 1994 - six months apart - and might not have known each other if not for the miracle of adoption. Sarah Zheng-Kang lived in Changsha City, Hunan Province, China for the first six years of her life at an orphanage. Faith Fu Ju lived in Benxi City, Liaoning Province, for the first eight years of her life: alternately at an orphanage, in her foster family's apartment, and at a boarding school. They are our beloved chosen children.
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| Daughters: Sarah Zheng-Kang and Faith Fu Ju Imperial Palace, Shengyang, Liaoning Province, China |
Sarah loves rice, and Faith loves noodles. They both love Jiaozi (Chinese dumplings). They learned how to make Jiaozi at Chinese Heritage Camp in Denver, Colorado, in 2004. I just learned to make Jiaozi from our friend, Beth Ming Zhu - for this year's Chinese New Year celebration.
Tonight the girls helped me make steamed chicken, rice, jiaozi (dumplings) and steamed vegetables.
Tonight I made Jiaozi at home - with our new Bamboo Steamer.
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| Bamboo Steamer on top of Skillet on GE Stove Top Burner |
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| Jiaozi & Rosemary Sprigs in One Row of Bamboo Steamer |
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| Jiaozi in One Row of Bamboo Steamer - Lid Off for Photo |
I also used the Turbo-Cooker that we bought several years ago - since it has a rack on top that also cooks with steam.
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| Jiaozi in Top Layer of Turbo-Cooker (Lid Off for Photo) |
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| Turbo-Cooker/Steamer: Chicken and Steamed Veggies (Lid Off for Photo) |
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| Turbo-Cooker (Lid Off) on Jenn-Air Cook-Top; Pot-Filler on Wall; Advantium Microwave & Oven Above |
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| Dutch Oven and Turbo-Cooker on Jenn-Air Cook-Top; Pot-Filler on Wall; Advantium Microwave & Oven Above |
Our steamed meal was good and good for us!
We found the wrappers for our Jiaozi (dumplings) at the Chinese Market in Kansas City, Missouri.
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| Jiaozi (Gyoza) Dumpling Wrappers & Won Ton Wrappers from Chinese Market |
Here's a recipe to make your own Jiaozi (dumplings).
Let me know if you try it!
Chinese dumplings (Jiaozi)
Ingredients:· Jiaozi dough:
· 3 cups all-purpose flour
· up to 1 1/4 cups cold water
· 1/4 teaspoon salt
· Filling:
· 1 cup ground pork or beef
· 1 TB soy sauce
· 1 teaspoon salt
· 1 TB Chinese rice wine or dry sherry
· 1/4 teaspoon freshly ground white pepper, or to taste
· 3 TB sesame oil
· 1/2 green onion, finely minced
· 1 1/2 cups finely shredded Napa cabbage
· 4 tablespoons shredded bamboo shoots
· 2 slices fresh ginger, finely minced
· 1 clove garlic, peeled and finely minced
Preparation:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook: 1) Place on shelves of Bamboo Steamer or 2) Cook in Boiling Water or 3) Pan Fry.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook: 1) Place on shelves of Bamboo Steamer or 2) Cook in Boiling Water or 3) Pan Fry.
BOIL: Bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove.
If desired, they can be pan-fried or cooked in a Bamboo Steamer.
UNTIL ALL HIS CHILDREN HAVE HOMES!
Marcia
Marcia's BLOG: hhttp://tellmeastory-marcia.blogspot.com/
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