Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [57]
Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until you’ve created a small, tight clutch or purse. Set aside on a cornstarch-dusted baking sheet and continue making more dumplings.
Bring about 2 inches of water to a simmer in a large pot. Meanwhile, spray several bamboo baskets with nonstick spray or lightly oil them. Place the dumplings in one layer in each, then stack them over the simmering water. Cover and steam until somewhat translucent and quite tender, about 10 minutes. Alternatively, steam the dumplings in batches in a metal vegetable steamer set over simmering water; spray the steamer with nonstick spray or line it with cabbage leaves to keep the wrappers from sticking. Serve with one or more dipping sauces on the side.
To turn the dumplings into potstickers:
Complete the dumpling recipe through step 3. Heat a 10- or 12-inch nonstick skillet over medium heat. Add 1 tablespoon sesame oil and 10 to 15 dumplings to the skillet, giving them some breathing room because they will expand. Fry undisturbed until the bottoms are brown and crispy, about 3 minutes. Add about ½ cup water to the pan, cover, and raise the heat to medium-high. Boil until the water has been all absorbed or evaporated and the filling is cooked through, about 8 minutes. Uncover, shake the pan to release the dumplings, and continue cooking until the bottoms crisp a second time, about 1 more minute. Transfer to a serving plate and continue frying more dumplings.
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Stuffed Half-Moons: Empanaditas, Samosas, and Pierogi
Here’s a mix-and-match affair. Some of the six fillings that follow are traditional for empanaditas (small, baked empanadas), samosas (fried East Indian dumplings), or pierogi (boiled Polish dumplings), but you can pair just about any filling with any dough, thereby creating the appetizer you want.
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Empanaditas
These Latin American half-moons get brown and crunchy in the oven. Make sure you seal them well so that the filling doesn’t leak. If you want an authentic taste, substitute lard for the solid vegetable shortening. Makes about 32
3 cups all-purpose flour, plus additional for dusting
2 teaspoons salt
½ cup plus 2 tablespoons solid vegetable shortening
3 large eggs
½ cup very cold water plus 2 tablespoons water
One of the six fillings that follow, preferably Herbed Turkey, South American Picadillo, or Vietnamese Picadillo
Mix the flour and salt in a large bowl. Cut in the shortening with a pastry cutter or a fork until the mixture resembles coarse meal.
Whisk 2 of the eggs and ½ cup cold water in a small bowl, then pour this into the flour mixture. Stir with a fork until a soft dough forms—but do not overwork: it should cohere into a ball but still be crumbly. Gather together, wrap in plastic, and set aside at room temperature for 1 hour. Meanwhile, make one of the six fillings on section Appetizers, Nibbles, and Snacks.
Position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Divide the dough in half. Lightly dust your work surface with flour and roll out half the dough until it’s a large