MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Happy Childbirth Chicken And Ginger Jautza
 Categories: Chicken, Chinese, Appetizer
      Yield: 1 servings
 
           For The Dough:
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 c  Water; boiling
           For The Filling:
      1 lb Boneless, skinless chicken
           - breast
      3 tb Fresh ginger root; grated
      1 cl Garlic; mashed
      2    Green onions (green and
           - white); minced
      1 tb Low-sodium soy sauce
      1 tb Rice wine
    1/2 ts Sugar
    1/2 ts Ground Sichuan pepper
      1 ts Dark (Asian toasted) sesame
           - oil
 
  These are made exactly the same as "Eugenia Su-Brown's Pork Filled
  Jautza," except for the filling.
  
  For The Dough:

  Place the flour and salt in a stainless-steel bowl. Pour the 1 cup
  boiling water over the flour and stir until it forms a dough. When
  the dough is cool enough to handle, knead it until very smooth and
  elastic. Shape into a log about 12" long. Cut the dough in half and
  then in quarters. Cut each quarter in half and then cut each of
  these pieces in 3 equal pieces.  This will produce 24 equal pieces.
  Cover with a cloth and then plastic wrap to keep soft but dry.
  
  For The Filling:

  Mince the chicken finely. Combine the chicken, ginger, garlic,
  green onions, soy sauce, rice wine, sugar, Sichuan pepper, and
  sesame oil.
  
  Working one at a time, roll each piece of dough into a 2-1/2"
  circle. Place 1 ts of the filling in the center. Pinch the edges of
  the dough together to seal. This is usually done by pleating one
  side onto the other, forming a crescent. Shape on the counter so
  that the bottom flattens. If your dough dries out too much, or if
  you use additional flour for rolling the dough out, you may need to
  use a little water to seal the edges together.
  
  You may steam-fry the dumplings as in the preceding pork recipe, or
  you may place each dumpling on a small square of parchment paper and
  then steam them in a bamboo steamer. If using the steamer baskets,
  place 3 cups of water and a copper penny in a wok. Place over medium
  heat. When the water begins to boil, place the steamer baskets over
  the water and cover with the lid. Twist a wet tea towel and wedge it
  around the bottom of the basket to keep in the steam. The copper
  penny will make noise as long as there is enough water to boil. If
  it stops making noise, add 3 additional cups of hot water, poured
  over the towel. The dumplings will be finished in 8 minutes.
  
  Serve hot with a dipping sauce made of half soy sauce and half
  vinegar with some minced green onion floating in it.
  
  Per dumpling: 71 calories, 12 g carbs, 8 mg cholesterol,
  121 mg sodium, 4 g protein, 1 g fat, trace saturated fat
  
  Recipe by Joyce Dodson Piotrowski
  
  From: David Pileggi
  Date: 04-13
 
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