1 hr 3 mins
Timothy J Higgins Eva's Note:
These are excellenty dumplings when you would like to spend some time in the kitchen.
My Private Note
Units: US | Metric
- 1 tablespoon corn or 1 tablespoon olive oil
- 1 lb fresh spinach, washed and stemmed
- 1 lb veal shoulder, coarsely ground
- 2 tablespoons minced shallots
- 3 tablespoons soy sauce
- 1 tablespoon asian sesame oil
- 1/2 cup finely chopped scallion, white part only. (I use the green too.)
- 1/2 cup finely chopped fresh basil or 1/2 cup cilantro leaf
- 1 tablespoon peeled minced gingerroot
- 1 (1 lb) package round dumpling wrappers (gyoza)
- 2 cups ancho chili sauce (RECIPE FOLLOWS)
- 1 1/2 cups basil leaves (to garnish)
- 1/4 cup finely chopped sichuan preserved vegetables (to garnish) (optional)
- 1/2 cup fried shallots (to garnish) (optional)
- 1Heat the oil over high heat in a large saucepan. when hot, add the spinach and immediately cover the pan. Low the heat to medium and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. when cool, chop finely and set aside.
- 2In a large bowl, mix the veal, shallots, soy sauce, sesame oil, scallions, basil or cilantro leaves and gingerroot, add the chopped spinach.
- 3Place about 2 teaspoons of the stuffing in the center of each wrapper.
- 4Moisten the edges with cold water, then fold them over the filling to form a
- 5half moon or half circle shape. Pinch together the edges with your fingers.
- 6The moisten the 2 ends with water and bring them together in a circle around
- 7the filling and the dumpling can be made in advance and frozen, tightly sealed for up to 3 months.
- 8Cook only the dumplings you intend to serve. Feeze the rest for later use. Bring a large pot of water to a boil. Add about one-third of the dumplings at a time, and cook until they rise to the surface and float. The filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it is done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be throughly cooked. (Sometimes I cook the meat first in the microwave,.
- 9Its cheating, but then I am in a hurry) Remove the dumplings from the water with a strainer or slotted spoon,
- 10drain and place 6 dumplings on each serving plate. Heat the Ancho Chili Sauce:
- 11In a small saucepan over medium heat for 3-4 minutes or until warm. Pour 3 tablespoons over each serving. Serve any remaining sauce on the side. Deocrate with Julienned basil leaves, Sichuan preserved vegetables and fried Shallots if desired. Serve warm.
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Nutritional Facts for Veal Dumplings With Ancho Chili Sauce
Serving Size: 1 (2213 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.6
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 8.2 mg
- Sodium 273.4 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.1 g
- Sugars 1.2 g
- Protein 3.4 g