thank you for the explaination of tempora, i will look into the japense food
choices when we are next there, but i am currently having trouble doing
google searches with my screen reader, and would like a tempora recipe
someone makes and likes, but again tanks, Lee
"Philip5malin" > wrote in message
...
> Reply to previous message from Strommie Lee
> on repeat of dumpling recipe , and answer to tempora.
> Tempora is not Chinese dish mainly, but more popular as Japanese
> recipe. Some Chinese restaurants do mix with tempora cookings. You
> can use olive oil, ordinary oil as you please. Special oil from
> Japanese supermarket is also good.
> *****
> Repeat of dumpling recipe: here it is:
> Reply to previous posting : dumplings, need recipes:
> Here is a recipe for Jiiaoz dumplings. In Chinese Cantonese Dim
> Sum-
> touch heart pastry brunch, and YUM-CHA, drink tea and eat dim sum,
> there are many types of dumplings.
> There a potsticker dumpling (wor tip), water dumpling (jiao-tze,
> or
> shui-jow, or gow-gee), deep fried crescent dumpling (hum-sui-gok),
> taro dumpling (wu-gok), and won ton dumpling (shrimp dumpling in
> soup), white skin pork shrimp dumpling (har gow), white skin pea
> shrimp dumpling (fun- gow), yellow skin pork dumpling (siu mai).
> So it needs some searching in Chinese dim sum cook books or internet
> search. Here is one- jiao-tze dumpling. This is popular for Beijing
> Chinese, Shanghai Chinese, Cantonese Chinese , and Wuhan Chinese,
> most part of China.
> ***********************
> IChinese dumplings (Jiaozi) are very popular during the Chinese New
> Year season
> 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, 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 at this point.
> n Chinese DIM SUM (lighten-heart pastry brunch, or Yum-Cha -drink tea
> and eat dim sum) there are many types of dumplings. There are
> Chinese dumplings (Jiaozi) are very popular during the Chinese New
> Year season .
> You can get more recipes in yahoo groups: "Asian Chinese Fine food
> Cooking ".
>