Martha Stone - Asian Dumplings at a Glance: Learn The Art of Making Gyoza, Jiaozi, Wontons, Mandus, Samosas And Much More!

Asian Dumplings at aGlance

Learn the art of making Gyoza,Jiaozi, Wontons, Mandus, Samosas and muchmore!

Copyright 2014 MarthaStone

Smashwords Edition

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Martha Stone is a chef and alsocookbook writer. She was born and raised in Idaho where she spentmost of her life growing up. Growing up in the country taught herhow to appreciate and also use fresh ingredients in her cooking.This love for using the freshest ingredients turned into a passionfor cooking. Martha loves to teach others how to cook and she lovesevery aspect of cooking from preparing the dish to smelling itcooking and sharing it with friends.

Martha eventually moved to California and metthe love of her life. She settled down and has two children. She isa stay at home mom and involves her children in her cooking as muchas possible. Martha decided to start writing cookbooks so that shecould share her love for food and cooking with everyone else.

You can also check out my blog at: http://martha-stone.blogspot.com

Connect Me:

My body is powdery white and round
I sink and bob like a mountain in a pond
the hand that kneads me is hard and rough
you can't destroy my true red heart

Though dumplings have long been associatedwith China and Japan, they are also a significant part of all theAsian countries cuisine. One can easily expect the variety andtaste of these dumplings to be as wide apart as the localtraditions, customs and climate of these states.
Dumplings can, therefore, be based on any form of flour, bread orpotatoes; although in each of the cases, they are still cookedballs of dough. Dumplings can also be both, filled/stuffed or havesome ingredients mixed into the dough while kneading.
Similarly, the stuffing can be both savory and sweet and thefilling can be made out from any edible material of choice. Forexample, it can either have a filling of meat, vegetables, fish orprawn or it can be filled with sugary snacks to turn them intosweet dumplings.

The variety of methods in which thesedumplings are cooked renders it an even greater diversity.Depending upon the recipe requirement and the regional culture,dumplings can be boiled directly in water, broth or soup, they canbe steamed over a double boiler, simmered in a pan with less water,fried in oil or baked in the oven.
How these dumplings are cooked will also decide how these will beeaten. For instance, while some are served in soups, others areserved in gravy. Similarly, they can also be taken with stews orsome dipping sauce.
Here are some of the delicious dumpling recipes that have beentaken from countries across Asia.

Most of the recipes provided in this book will make use of alreadyprepared dumpling wrappings which are easily available in themarket. As a novice dumpling maker go for these wrappers so thatyou can master the art of preparing the filling, wrapping thedumpling and cooking them in various ways.

This is a delicious way of enjoying seafood combined with aversatile taste of chicken. Sea cucumber, with all its nutritiousproperties, can also be added to give it a richer texture.
Ingredients:
For this dish, you will require,

• cup Chicken breast mince

• 1/2 cup Sea cucumber thawed and chopped orhydrated and then chopped

• 1 cup Shrimp finely chopped

• cup Short neck clam , boiled and thenfinely chopped

• 1 tsp salt

• 2 tbsp. soy sauce

• 1/3 tsp Szechuan pepper powder

• 1 tbsp. green onion, finely chopped

• 1 tsp ginger minced

• Dumpling wrappings

Method:
Add all the above ingredients, after preparing, to the chickenmince and mix thoroughly. Lift up the whole mix and throw it backinto the bowl with force. Repeat 2-3 times to ensure it is wellcombined. Now, take small filling and wrap it into the individualwrappers, by folding them in half (semi-circle) and then pleat thesides together into nice folds. Boil a pot of water with a bit ofsalt. Add dumplings in it and cook for 15 minutes. Take out, drainand serve with favorite dipping condiment.

This is a very authentic Chinese pork pot sticker recipe withoutthe pork.
Ingredients:
For this dish, you will require,

• 1 cups shrimp (deveined) finely minced

• 4 cups of ground beef finely minced

• Salt and pepper according to taste

• tsp toasted sesame oil

• pinch white sugar

• 1 tbsp soy sauce

• shallot minced

• 1-1/2 tsp ginger root minced

• bunch of green onions finely chopped

• 1 leaves napa cabbage, finely chopped

• Vegetable oil

• 2 tbsp water

• packet pot sticker wrappers

Method:
Combine all the above ingredients up till the napa cabbage in alarge bowl. Mix them thoroughly and ensure they are well combined.Now place a bit of filling in each wrapper and fold wrapper inhalf. Pinch and pleat sides together. Heat a bit of oil in askillet and place dumpling flat side down and cook until bottomsare nicely golden brown and crisp. Turn them over, add water, coverand let it simmer for 5-7 minutes, until water has dried up.Let them settle and then serve.

For people who do not prefer pork, beef or mutton, this recipe is agreat try.
Ingredients:
For this dish, you will require,

• 2 cups minced chicken meat

• cup minced shrimp

• 2 tsp salt

• tsp white pepper

• 2 tbsp soy sauce

• 3 tbsp vegetable oil

• Dumpling wrappers

Method:
In a bowl, combine all the ingredients together with chicken andminced shrimp. Mix well together and let it sit before making thedumplings. Boil water with a bit of salt. Add dumplings and cookfor 15 minutes before straining. Enjoy it with a chili oil and soydip or cook it in your favorite soup for a complete dish.

This dumpling dish is in fact a famous Chinese dessert which mustbe tried.
Ingredients:
For dumplings,

• 8 oz. sticky rice flour