Shanghai Dumplings (Gau Ji)

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 10m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein, No dairy

Ingredients

  • 4 Cup Water
  • 1 Tsp Salt
  • 0.5 Tsp Baking Soda
  • 3 Cup Bok Choy
  • 1 lb Ground Pork
  • 4 Medium Scallion
  • 1 Medium Egg
  • 1 Tsp Salt
  • 1 Tbsp Sugar
  • 1 Tbsp Ground Ginger
  • 1 Tbsp White Wine
  • 2 Tsp Soy sauce
  • 1 Tbsp Sesame Oil
  • 1 Pepper
  • 3 Tbsp Cornstarch
  • 3 Cup Flour
  • 10 oz Water


Directions

Carefully Remove The Shells From The Shrimp, Leaving The Tail Sections Intact. Devein And Wash Under Cold Running Water; Pat Dry With Paper Towels. In A Dish Or Bowl, Marinate Briefly In A Mixture Of The Vodka, Salt, And Pepper While You Make The Batter. In A Mixing, Put The Flour And Baking Powder; Gradually Add The Cold Water, Whisking Until Smooth. In A Wok, Heat The 2 Cup Of Oil Until It Reaches 350 Degrees F. Add 1 Tablespoon Of The Hot Oil To The Batter And Stir To Combine. Take A Shrimp By The Tail And Dip It Into The Batter (Do Not Dip The Tail), Then Slide It Into The Hot Oil. Deep-Fry All The Shrimp, A Few At A Time, Until Golden Brown. This Should Take About 2 Minutes For Each Batch. Drain On Paper Towels, And Serve Tails Up, In A Serving Dish, With The Salt/Pepper Mixture For Dipping. Makes 8 To 10 Appetizer Servings. For Dipping: In A Bowl, Combine Coarse Salt And The Peppercorns. In A Dry Frying Pan Over High Heat, Brown The Salt/Pepper Mixture. When Browned Remove And Run The Mixture Through A Grinder.

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