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 ".

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 ".
>