Boiled Dumplings (Shi Jiau Dz) Recipe

• 1 lb grnd pork
• 1/4 c. soy sauce
• 1/4 c. water
• 2 lb tzukini
• 1/2 c. minced green onions
• 1/4 c. minced ginger
• 3 c. all-purpose flour
• 1 c. cool water
• 1/2 c. flour to prevent sticking during kneading
• 1 x bowl for mixing the filling
• 1 x bowl for mixing the skin
• 1 x big board for kneading the skin
• 1 x rolling pin to make the skin
• 1 x big pot to boil the dumplings
• 1 x colander
• 1 x skimming spoon

1. Filling: Chop the tzukini, add in 1 tsp.
2. salt and let sit for 1 minute, squeeze out the excess water.
3. Mix the squeezed tzukini and pork and the rest of the materials well in a bowl.
4. Skin: In a bowl add in flour and water and knead into a smooth dough.
5. Let is stand for 10 min.
6. Roll the dough into a long baton-like roll and cut it into small pcs.
7. Use a rolling pin to roll each piece to a thin circle.
8. Place filling in each flattened piece of dough.
9. Fold dough over stuffing and crimp edges closed.
10. Boil: Boil 10 c. water and add in dumplings; stir to prevent dumplings from sticking together.
11. Bring up to a boil, add in 1/2 c. cool water, and bring up to boil again (three times).
12. Use big skimming spoon to scoop up the dumplings into the colander; drain the water out.
13. Serving: Use soy sauce, vinegar, sesame seed oil, and a lot of garlic.
14. Comments: If using ready-made skins, seal the edges of the skins with water.

pork, soy sauce, water, tzukini, green onions, ginger, allpurpose, water, flour, bowl for mixing, bowl for mixing, skin, rolling pin, boil, colander, skimming spoon

Taken from cookeatshare.com/recipes/boiled-dumplings-shi-jiau-dz-88737 (may not work)