Chinese-Style Dumplings
Chinese-Style Dumplings might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free recipe has 186 calories, 3g of protein, and 15g of fat per serving. This recipe serves 48. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Chinese cuisine. A mixture of cilantro leaves, salt and pepper, water, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Chinese Dumplings, Chinese Dumplings And Potstickers, and Chinese Chicken Dumplings.
Instructions
Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.
Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
Combine all but the last 2 ingredients in a bowl for dipping.
Sprinkle the basil and habanero over the top.
Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat.
Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly).
Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
Recommended wine: Sparkling Wine, Sparkling Rose
Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Moet & Chandon Imperial (3 Liter Bottle - Jeroboam) with a 5 out of 5 star rating seems like a good match. It costs about 600 dollars per bottle.
Moet & Chandon Imperial (3 Liter Bottle - Jeroboam)
The color is an elegant golden straw yellow with amber highlights.Its aromas are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.