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Old 07-17-2016, 04:48 PM   #1
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Chinese Dough meets ... Challenge!

Choose your "dough", wanton wrappers, pot sticker, dim sum and bun. Use fillings from another ethnic cusine and whatever sauces/condiments you wish to create a "fusion" dish. The only rule is that you must use some form of Chinese dough/wrapper. You can fry, steam, boil, bake etc. Pics are a must and we can even have winners, 1st, 2nd and 3rd. Recipes must be included! Anybody game?

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Old 07-17-2016, 05:44 PM   #2
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I'm in! When is the deadline? I need to go grocery shopping tomorrow.
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Old 07-17-2016, 05:59 PM   #3
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I'm in! When is the deadline? I need to go grocery shopping tomorrow.
What do you think? A month, two months?
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Old 07-17-2016, 06:30 PM   #4
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I haven't tried a Chinese dough, love to try out some pot stickers, southwest would be easy, peppers tomatoes and corn or Greek, thinking feta spinach and green olives? Interested, I need to figure out how to make the dough, though.

Count me in.
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Old 07-17-2016, 08:12 PM   #5
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We used to do something like this. We called it DC's Golden Chef Competition, where we would choose a theme ingredient, and have to make an appetizer, a main course, with complimentary sides, and a desert containing the theme ingredient. The results were very creative, and delicious. But we tried doing it monthly, and it became too much.

I'm interested in seeing the results of this culinary exercise. It ought to produce some happy faces.

Seeeeeeeya; Chief Longwind of the North
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Old 07-18-2016, 02:46 AM   #6
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The only rule is that you must use some form of Chinese dough/wrapper. You can fry, steam, boil, bake etc. Pics are a must and we can even have winners, 1st, 2nd and 3rd. Recipes must be included! Anybody game?
Ya betcha. I can confirm that homemade potsticker skins are better than shop-bought, but not by enough to be worth the extra bother, but I can also confirm that making hand-made potstickers allows you to dial in any country you wish, with great results. Sauerbraten and sauerkraut are a killer combination, for example, especially when served with sweet cabbage and lots of mustard.

There's a current thread about appetizer finger-food, and I should go and mention shu mai, which are trivially-simple to make, because they don't need to be sealed, and are gently steamed:


I'll post an original recipe when I get a minute, but this is the one I learned from, again from Marc at norecipes.com.
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Old 07-18-2016, 05:13 AM   #7
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Oops, I guess I didn't mention that you don't have to make the dough!
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Old 07-18-2016, 05:33 AM   #8
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Ya betcha. I can confirm that homemade potsticker skins are better than shop-bought, but not by enough to be worth the extra bother,.
I actually prefer the frozen skins from the Oriental market over the homemade and certainly don't taste any difference since the dough really has very little flavor and is just there as an envelope for the yummy insides and to soak up your dipping sauce.

The homemade dough tends to get very brittle and break when you freeze them, besides the fact that the dough fairy better be firmly on your side if they happen to start defrosting before you get them in the pan (they stick to just about anything and tear if you so much as look at them wrong). I made the dough for years and it was such a job that I'd always makes lots to have enough to freeze for a couple more meals since it was such a production. It would take hours between making the dough, rolling out all those little circles, then filling, and I'd be exhausted by the time everything was done.

Now, with the frozen dough skins (that just take a-half hour or so to thaw) I can make up a batch of 50 or so in about another half-hour once the filling is made or pulled from the freezer and defrosted.

Just a tip to help with filling for the challenge. Make sure everything is chopped small and get an ice cream scoop of about an inch or so diameter. The scoop makes the filling process MUCH faster and you get even amounts of filling in each dumpling.
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Old 07-18-2016, 08:10 AM   #9
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What do you think? A month, two months?
How about we give it a month and see how it goes?

And thanks for the tips, medtran.
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Old 07-18-2016, 07:54 PM   #10
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Mu Shu Pork wrappers, homemade

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Oops, I guess I didn't mention that you don't have to make the dough!
But where's the fun in that? This posting qualifies as a Stop Press, because Cooks' Illustrated just today came up with a brainless way to make transparently-thin mu shu pork wrappers. (They're usually out of their depth talking Asian recipes, so I'm impressed.)

7 1/2 oz or 1.5 C all-purpose flour
3/4 C boiling water

Mix, knead for 4 minutes until smooth. Cover tightly with plastic wrap and rest 30 min, then roll into 12" log, cut into into 1" pieces and form by hand into circles approx 3" around. Paint tops of half of them thoroughly with toasted sesame oil and place the other six on top. Roll the dough-sandwiches out to 7".

Add thin slick of oil to medium-heat nonstick frying pan and fry on each side for 40-60 seconds per side, looking for occasional bubbles in the dough. Cool down for a few seconds then peel the layers apart, giving transparently-thin wrappers.

Perhaps all-purpose is best, here, but CI considers all alternatives to be beyond the reach of their audience, so experiment away.
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