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Vol. 11 10/
2002 |
2nd
year edition |
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Chef Trinh Binh Khon
Pot Sticker
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Ingredients: 2 ½ cup all purpose wheat flour 2/3-cup boiling water 1/3-cup cold water ¾ lb ground pork 4 oz shrimp shelled 10 oz cabbage 1 tbs chopped green onion 1 ts chopped ginger 2 tbs soy sauce 2 ts sesame oil 3
tbs oil |
1. Add
boiling water to flour, mix with a wooden spoon, then add cold water, and knead
it very well, let stand for at least 15 minutes, covered with cloth.
2. Place
pork in bowl, add shrimp (cut into small pieces), mushrooms
(cut into small pieces), green onion, ginger and soy sauce, salt, sesame oil.
Mix thoroughly until thickened.
3. Cook
the cabbage in boiling water about 2 minutes. Plunge into cold-water squeeze
dry and chop finely, squeeze dry again, add to # 2 mixture.
4. Remove
the dough to floured board. Knead again until smooth. Divide the dough into 40
pieces. Flatten each piece with hand and roll into 2 ½ round thin pancake, put
1 tbs of filling (#3 mixture) in center then fold
over to make a half circle and pinch edges together. Stretch a little longer,
carefully.
5. Heat
a flat frying pan until very hot, add 2 tbs oil, when
oil is hot add enough dumplings to cover the bottom of the pan without
overlapping (approximately 20 to a 10-inch pan). Place into an attractive
flower shape. Fry until bottom is golden, (about 1 minute). Add 2/3 cup water,
cover with lid and cook until water evaporated.
6.
Add 1 tbs oil to side of pan and fry another
half minute. Place a serving plate over the frying pan and invert the pan
quickly. Now prepare the remaining portions. These may be kept warm by covering
in oven.
Chicken Noodles
1 8 oz medium wide noodle
4 tablespoon margarine
1 chicken (about 3 lbs)
5 small whole onions
7 cups water
1 teaspoon salt
1 pinch of white pepper
2 carrots, cut in 1-inch length
2 stalks celery, cut in 1-inch length
Melt butter in a 6-quart
kettle over medium high heat. Cut chicken in serving-size pieces, brown chicken
and onions in magarine until golden brown on all
sides. Add water, salt and pepper, reduce heat, cover, and simmer for 15
minutes. Add carrots and celery and continue cooking, covered, until chicken
and vegetables are tender (approximately 30 minutes). Remove chicken from
kettle and keep warm. Spoon off excess fat from broth.
Bring liquid to a rapid boil; add noodle and cook for about 5 minutes.
Serve in shallow soup bowls.
Place a piece of chicken and some vegetables, noodles, and broth in each. Makes 4 to 6 servings.
Please send email to rtrinh1@yahoo.com for questions or ideas.