Description
The dumplings! It would seem that such a simple dish, we all used to buy these products, if absolutely no time to cook. And yet, the dumplings not so simple. They are, in certain embodiments, are present in almost every kitchen of the world, each case is unique, interesting from the point of view of taste. In addition, they give a great field for creativity and experiment with different toppings and sauces. I suggest to try dumplings with minced duck, which blends perfectly with the berries, cook these dumplings interesting cranberry sauce, to the pleasure of taste, and to feel at least a little bit involved in another culture, in this case with a hint of Chinese cuisine, though adapted.
Ingredients
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Minced meat
300 г
-
Mushrooms
150 г
-
Green onions
1 пуч.
-
Red onion
0,5 шт
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Flour
1 стак.
-
Starch
1 ст. л.
-
Sesame oil
3 ст. л.
-
Water
0,5 стак.
-
Soy sauce
2 ст. л.
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Dry red wine
100 мл
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Ginger
1 ч. л.
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Jam
3 ст. л.
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Black pepper
-
Vegetable oil
Cooking
To prepare the products. For the filling, prepare the duck meat, mushrooms and onion. * I use narublenny in advance and frozen duck meat, frozen mix for Chinese dishes (wood mushroom, sweet pepper, soy sprouts and leeks). This composition can be varied, for example, for Chinese dumplings is perfect cabbage, chili pepper and bamboo shoots, but the mushrooms are worth keeping and that Chinese mushrooms (nameko/wood/Shi Ithaca), they give a special Chinese character to this dish.
Knead dumpling dough from flour, water and starch with vegetable (sesame) oil. The oil gives the dough elasticity and sesame oil aroma. * I knead the dough in a food processor, mixing some water, flour, starch and oil, gradually add water until the dough starts to gather into a ball. Any dough should "feel" someone will need to add a little more flour, someone a little more water.
Ideally obtained a smooth and elastic dough, which should be slightly knead by hand, roll into a ball, wrap in cling film and refrigerate for 20 minutes.
At this time, one can prepare the filling. Beef and selected vegetables/mushrooms to scroll in a meat grinder or cut in a blender with the addition of green onions.
The resulting mass fill/marinate with pepper and soy sauce
For the sauce finely chop the red onion and ginger.
Fry onion and ginger in a mixture of vegetable and sesame oil
Add the cranberry jam. It cranberry jam gives this sauce the very characteristic sour-sweet note that is relevant both for duck and Chinese food in General.
Then add soy sauce and red wine. Boil for about 5-10 minutes until your desired consistency, turn off the heat, stir in chopped green onions.
While the sauce cools, remove dough from the refrigerator and rascati as thinly as possible. Cut kuroski of dough in the middle of each put the stuffing and close up in the usual way.
For Chinese dumplings characteristic not quite usual ways of "selaplana". In this case, would be the best way of gathering the "folds" the upper halves of the dough on the bottom (on the principle of sewing the ruffle). All this takes practice so if it's not working or practice is not desirable, it is possible to close up the normal/usual way. Ready dumplings put on a floured surface.
For frying the dumplings warm a pan with a mixture of vegetable and sesame oil. Put the dumplings in the pan flat side. At this time, to boil water.
After Browning flip the dumplings on the other side. Optionally, wait for Browning on the other side and/or just pour hot water into the pan 1-2 cm and cover with a lid. Humanity the fire and let it sit for another 3-5 minutes.
Serve dumplings with prepared sauce, sprinkle chopped green onions.
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