higgins wrote:
>
> I'd like to experiment making Chinese soup dumplings, the kind you get
> in dim sum. But I'm am coming up pretty short when it comes to finding
> recipes. Can I use conventional dumpling wrappers from a chiness market
> , or do I need something different that I have to roll on my own? Do I
> have to use agar or can I just freeze the soup and scoop it out a
> little at a time? And any guidance on how to crimp these shut? Any
> other tips?? Thx.

You need a yeast dough for the skin. Wonton dumpling skins just won't do
it very well. Otherwise these are relatively easy to make.

2/3 lbs minced pork
1/2 tbs soy sauce
1 tsp salt
1 tbs sesame oil
1 tbs minced salad/green onion
1/2 tbs minced ginger
6 tbs water

Mix these all together thoroughly.

Also need 1/4 cup of jellied soup stock, cut into 24 pieces.

Basic yeast dough

6 cups flour
1/4 cup sugar
1 3/4 cups warm water
1 tbs yeast
2 tbs shortening (lard or veg)

Dissolve sugar and yeast in the water. Let the mix stand until it foams.
Sift flour and add shortening. Add yeast liquid and mix well.
Knead dough into a ball, remove from bowl and knead until smooth and
elastic.
Place dough in a clean bowl and cover with a cloth; let rise until
double or triple.

Use about 1/4 recipe for the dough balls. Make 24 balls and flatten into
2 inch circles with thin edges.
Spoon some filling onto circle, place a piece of jellied stock on top of
filling.
Pinch together top of dough to enclose the filling completely.
Steam for about 8 minutes or until done.