Thread: just wanted to share tonight's dinner with you guys..

Ribs of lamb and sausage from the local Butcher

Made some beef/celery/ginger dumplings with sweet vinegar sauce last night. Homemade dough and everything. Sorry, no "after" pics - they disappeared too fast!

Yummy!

Originally Posted by xiaotuzi

Made some beef/celery/ginger dumplings with sweet vinegar sauce last night. Homemade dough and everything. Sorry, no "after" pics - they disappeared too fast!

Steamed? Fried? Boiled? Just wondering

Originally Posted by cudarunner

Steamed? Fried? Boiled? Just wondering

Boiled this time. Delicious!

I fix a Pork Shu-me and a Shrimp Ha Gow and steam them in stackable bamboo steamers. I've always used the store bought Gyoza Wrappers but would love to fix your homemade wraps. PM? Just wondering

I've seen all kinds of recipes for making the dough some as simple as flour and hot water with cornstarch to dust with so the don't stick together but I've never tried one.

The vinegar dip that I make is simply about 1/2 to 3/4 cup Rice Vinegar (non seasoned) with 3-4 slices of fresh ginger about the size of a quarter that's been sliced into sticks. Then I put the mixture into the microwave and nuke it till it just starts to boil then let it cool to room temp. It can be refrigerated but I like to get it out and let it warm up before using it.

I found the vinegar dip in a mom and pop Chinese restaurant in California and asked for the recipe. I was shocked that the father told his daughter (who was the cashier) what it was and she translated it and wrote it down on the back of my receipt. Sometimes things go my way

The dough for the dumplings is simple. Start with cold water and dissolve some salt in there. Use that water to mix with the flour, we used regular unbleached flour. Knead it until it's smooth, form it in a ball and let it rest a while for about an hour. That's it. We don't measure it, just make enough for whatever filling you have. Break off little balls and flatten them with a roller on a floured surface. Put the filling in the middle and pinch/stretch/pinch the edge together.

Originally Posted by xiaotuzi

Made some beef/celery/ginger dumplings with sweet vinegar sauce last night. Homemade dough and everything. Sorry, no "after" pics - they disappeared too fast!

Looks Great ! ...I can smell them from here ....

Turkey in bacon armor

....where's the beef ......cooking this in about 10 hours