Mimi, I've been in the hospital and when I tried to login, my password wouldn't
- Thread starter clofthwld
- Start date
Don't worry clofthwld, Mimi wouldn't boot you without warnings, LOL, and I think we all got a kick
out of your virgin Mary post. Those of us who were taught by nuns have earned the right to Catholic humor.
(I really liked those nuns, though I still can't split an infinitive or dangle a participle without a sudden fear of the ruler. When they taught "grammar school" they meant it!)
I'm glad for the ever-increasing mailbox space because there are so many I like to keep.
out of your virgin Mary post. Those of us who were taught by nuns have earned the right to Catholic humor.
(I really liked those nuns, though I still can't split an infinitive or dangle a participle without a sudden fear of the ruler. When they taught "grammar school" they meant it!)
I'm glad for the ever-increasing mailbox space because there are so many I like to keep.
Rec: I'm prefacing my next response to Joe with a recipe.
Chinese dumplings
January 25, 2006
Makes 60
This filling recipe is adapted from ''Classic Chinese Cuisine," by Salem
author Nina Simonds. The wrapper recipe is from Hui Lee, a family friend
who is a terrific cook.
WRAPPERS
3 cups flour
1/4 teaspoon salt
1 1/4 cups ice water
Extra flour (for rolling)
1. In a bowl, stir the flour and salt.
2. Stir in the water a little at a time, adding only as much as you need
to form a smooth dough.
3. Knead the dough for a few minutes until it can be formed into a smooth
ball. Cover the dough with a clean cloth; let it rest at room temperature
for at least 30 minutes.
FILLING
5 cups finely chopped Chinese (Napa) cabbage
1 teaspoon salt
1 pound ground pork
2 cups finely chopped Chinese garlic chives or 1 cup finely chopped
leeks mixed with 1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon rice wine or sake
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons finely chopped garlic
1 tablespoon cornstarch, or more if needed
1 cup cold water
1. In a large bowl, combine the cabbage and salt. Toss lightly to mix it
evenly. Set aside for 30 minutes.
2. Take a handful of the cabbage and squeeze out as much water as
possible. Place the squeezed cabbage in a clean bowl. Continue with the
remaining cabbage. Stir the ground pork into the cabbage with the chives
or leeks and garlic.
3. Add the soy sauce, sesame oil, rice wine or sake, ginger, garlic, and 1
tablespoon cornstarch, stirring vigorously in one direction to combine the
mixture evenly. If the mixture seems loose, add an additional 1 tablespoon
of cornstarch.
4. Knead the dough until it forms a smooth ball, adding flour to the
counter if necessary. Halve the dough and form each piece into a long,
snakelike roll about 1 inch in diameter. Cut each roll into 30 pieces.
Roll the pieces into balls and then press each one into a circle.
5. Using a small rolling pin, short dowel, or lightly floured tortilla
press, roll out each piece on a lightly floured surface to form a 3-inch
circle. Cover the circles with a clean cloth.
6. Place about 1 tablespoon of filling into the middle of each wrapper.
Wet the edges of the wrappers with water. Fold the dough over the filling
into a half-moon shape and pinch the edges to seal them.
7. Bring a large pot of water to a boil. Add half the dumplings, giving
them a gentle stir so they don't stick together. When the water returns to
a boil again, add 1/2 cup of cold water. Let the water return to a boil
again, and add another 1/2 cup of cold water. Heat to a boil again.
8. When the dumplings have returned to a boil three times, they are ready.
Drain and remove. Cook the remaining dumplings in the same way. (This is
the traditional method of cooking dumplings; for a simpler method, boil
them for about 8 minutes, uncovered, over high heat.) Serve with black
vinegar.
Kimberly W. Moy
© Copyright 2005 The New York Times Company
Chinese dumplings
January 25, 2006
Makes 60
This filling recipe is adapted from ''Classic Chinese Cuisine," by Salem
author Nina Simonds. The wrapper recipe is from Hui Lee, a family friend
who is a terrific cook.
WRAPPERS
3 cups flour
1/4 teaspoon salt
1 1/4 cups ice water
Extra flour (for rolling)
1. In a bowl, stir the flour and salt.
2. Stir in the water a little at a time, adding only as much as you need
to form a smooth dough.
3. Knead the dough for a few minutes until it can be formed into a smooth
ball. Cover the dough with a clean cloth; let it rest at room temperature
for at least 30 minutes.
FILLING
5 cups finely chopped Chinese (Napa) cabbage
1 teaspoon salt
1 pound ground pork
2 cups finely chopped Chinese garlic chives or 1 cup finely chopped
leeks mixed with 1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon rice wine or sake
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons finely chopped garlic
1 tablespoon cornstarch, or more if needed
1 cup cold water
1. In a large bowl, combine the cabbage and salt. Toss lightly to mix it
evenly. Set aside for 30 minutes.
2. Take a handful of the cabbage and squeeze out as much water as
possible. Place the squeezed cabbage in a clean bowl. Continue with the
remaining cabbage. Stir the ground pork into the cabbage with the chives
or leeks and garlic.
3. Add the soy sauce, sesame oil, rice wine or sake, ginger, garlic, and 1
tablespoon cornstarch, stirring vigorously in one direction to combine the
mixture evenly. If the mixture seems loose, add an additional 1 tablespoon
of cornstarch.
4. Knead the dough until it forms a smooth ball, adding flour to the
counter if necessary. Halve the dough and form each piece into a long,
snakelike roll about 1 inch in diameter. Cut each roll into 30 pieces.
Roll the pieces into balls and then press each one into a circle.
5. Using a small rolling pin, short dowel, or lightly floured tortilla
press, roll out each piece on a lightly floured surface to form a 3-inch
circle. Cover the circles with a clean cloth.
6. Place about 1 tablespoon of filling into the middle of each wrapper.
Wet the edges of the wrappers with water. Fold the dough over the filling
into a half-moon shape and pinch the edges to seal them.
7. Bring a large pot of water to a boil. Add half the dumplings, giving
them a gentle stir so they don't stick together. When the water returns to
a boil again, add 1/2 cup of cold water. Let the water return to a boil
again, and add another 1/2 cup of cold water. Heat to a boil again.
8. When the dumplings have returned to a boil three times, they are ready.
Drain and remove. Cook the remaining dumplings in the same way. (This is
the traditional method of cooking dumplings; for a simpler method, boil
them for about 8 minutes, uncovered, over high heat.) Serve with black
vinegar.
Kimberly W. Moy
© Copyright 2005 The New York Times Company
Well everyone has done a great job answering your questions. I'll just say...
that if I had banned you, you wouldn't even be able to log in. And I hadn't the slightest intention of banning you anyway.
)
When your box is full, you won't get any PMs that anyone sends you - like you didn't get my response to your password problem (I did respond, really!). To delete your mail you have to first move it all to the Trash folder, and then delete what's in the Trash folder.
The only way to keep them is to copy them to some other file, like a Word file, or print them out, or something.
that if I had banned you, you wouldn't even be able to log in. And I hadn't the slightest intention of banning you anyway.
)When your box is full, you won't get any PMs that anyone sends you - like you didn't get my response to your password problem (I did respond, really!). To delete your mail you have to first move it all to the Trash folder, and then delete what's in the Trash folder.
The only way to keep them is to copy them to some other file, like a Word file, or print them out, or something.
Oh lol, I just looked it up. Please don't hurt me! I'll correct it fifty times.....
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