PORK AND SPINACH JAO-TZE (Chinese steamed pork and spinach dumplings)
6 cups flour
1 cup water (approximately)
1-1/2 pounds ground pork
2 chopped scallions
1 package chopped spinach (frozen, thawed)
1 to 2 tablespoons sherry
3 to 4 tablespoons soy sauce
2 tablespoons sesame oil
1. Add water to the flour until dough forms a ball (not too wet). Knead dough. Let dough rest, covered, for 3 hours or so.
2. Break off little pieces of dough and roll each out into a small circle (about 3 inch diameter).
3. Mix together filling ingredients and put a small amount (about 1 inch diameter) in the center of each dough circle. Fold, wetting the edge if necessary so it sticks together. As the dumplings are formed, place them on parchment paper or a platter so that they don’t stick together.
4. In a large pot, bring 5 to 6 quarts water to a boil. Add about 30 of the dumplings. Bring back to a boil; the dumplings will float to the top when cooked.
5. Remove dumplings with slotted spoon or similar utensil. Repeat this process until all the jao-tzes are cooked.
NOTE: You can buy gyoza skins frozen at Oriental markets.