Can anyone tell me how to make chinese dumplings and tofu?

Question

its the steamed duplings i want

Answer 1

This is quite simply.

Mix some self raising flour with an egg and a little milk to a stiff paste.

Dunk in boiling water or over a pot with boiling water, hang a sieve or basket and place the dumplings inside.

Cover for five minutes.

Make a Chinese clear soup with carrots, or fish, or prawns and serve the dumplings inside that.

The soup is really easy.

Just some salted water and the flavouring, IE chicken, stock, or prawns or fish...

Answer 2

Siu Mai Dumplings With Pork and Shrimp

INGREDIENTS:

• 3 dried Chinese black or Shiitake mushrooms

• 6 ounces peeled deveined large shrimp

• 1 green onion

• 1 teaspoon minced ginger

• 3/4 cup ground pork

• 1 tablespoon oyster sauce

• 1 teaspoon Chinese rice wine or dry sherry

• 1 teaspoon sesame oil

• 1/2 teaspoon granulated sugar

• About 20 gyoza wrappers (or won ton wrappers cut into circles).

PREPARATION:

Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.

Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes).

not sure about the tofu though...

Answer 3

I guess, just use extra firm tofu, cut it up into tiny bits and grill it with soy sauce and chicken or pork or whatever stock and there's your flavorful tofu and just substitute it for the pork or whatever in a recipe.

Answer 4

Manapua (Hawaiian slang for cha siu bau)



Bun dough:

1 package dry yeast

3 tablespoons lukewarm water

2 cups warm water

1-1/2 tablespoons cooking oil or shortening

1/4 cup sugar

3/4 teaspoon salt

6 cups sifted flour

1/2 tablespoon sesame oil

Filling:

1 cup water

2 tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon salt

1 pound char siu, diced (see recipe below)

Few drops red food coloring, optional

To prepare bun dough: Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.

Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Begin kneading. Add remaining liquid to make a very heavy dough. Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.

Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil. Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room. Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor. Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.

To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.

To stuff and steam buns: Heat a steamer with plenty of water. Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.

Punch down dough and divide into 12 pieces. Roll each into a ball. Flatten into a circle about 6 inches in diameter. Make the dough as thin as you can and try to keep the edges thinner than the center.

Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it. Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.

Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior. Place in steamer on their squares of paper about 1 to 2 inches apart.

Cover and steam vigorously for 15 minutes. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua. If using a bamboo steamer, this is not necessary. Remove steamer from heat, let stand 5 minutes, then open. Serve hot. Makes 12 buns.

Here how to make homemade tofu.  It seems like a lot of work for a product that is reasonably inexpensive.

http://www.justhungry.com/2006/03/milkin...

Answer 5

PORK AND GINGER POTSTICKERS

2 cups chopped napa cabbage

1/2 tablespoon salt

1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)

2 tablespoons minced ginger

1 1/2 tablespoons minced garlic

2 tablespoons thin soy sauce

3 tablespoons sesame oil

1 egg

Round wonton wrappers

1 to 2 cups chicken stock or water

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

For Dipping Sauce:

1/4 cup red-wine vinegar

1/4 cup reduced-sodium soy sauce

2 tablespoons sugar

1 tablespoon Asian sesame oil

1 scallion, thinly sliced

2 teaspoons grated peeled ginger root

1/4 teaspoon crushed red pepper flakes