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Spinach Noodles and Dumplings I
Rice, Noodles, and Other Grain Foods
|Spinach Noodles and Dumplings I|
2 ten-inch squares of thick spinach noodle dough
20 plain dumpling skins or won ton wrappers
20 shrimp, peeled, veins removed and discarded, shrimp coarsely chopped
10 dried shrimp, soaked until soft, then minced
1 cup ground pork butt
3 large wood ear fungi, soaked then coarsely chopped
2 Tablespoons peeled fresh ginger, coarsely minced
1 Tablespoon oyster sauce
1 teaspoon chicken bullion powder
4 teaspoons cornstarch
1 egg white
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
4 cups chicken stock
10 gai lan stalks, peeled and cut into two-inch pieces
2 Tablespoons yellow chives
1. Cut the noodle dough into 1/4-inch strips and boil for five minutes, then drain. Set these noodles aside in cool water.
2. Stir-fry the drained wood ear pieces in a dry wok for two minutes, then mix them with the shrimp, pork, ginger, oyster sauce, bouillon powder, egg white, and the cornstarch and stir until gluey; then set this aside.
3. Put a teaspoon of this mixture into one wrapper, seal with cold water. When all are made, put them into three cups of boiling water and boil for five minutes or until the dumplings rise to the top of the water. Then drain them, and set them into a pot with the sesame oil, ground pepper, and the chicken stock.
4. Bring this to the boil, add the thick noodles and the meat dumplings and the gai lan pieces and simmer for four minutes. Serve in individual soup bowls.