Xiuzhen Xiong's Chinese Dumplings (Jiaozi)

Makes about 5 dozen
3 stalks Chinese cabbage,
   Ūnely chopped
2 scallions, Ūnely chopped
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon cornstarch
3/4 pound lean ground pork
1/4 pound shrimp, Ūnely
1/8 pound mushrooms,
   Ūnely chopped

1 10-ounce package prepared dumpling wrappers

1/4 cup soy sauce
2 tablespoons rice vinegar
   optional seasonings:
   hot chili oil, grated
   ginger, scallions

Combine all Ūlling ingredients in a large bowl. Place 1teaspoon Ūlling on each wrapper. Fold the wrappers into half circles. Moisten the inside edges with water and press them together to seal. In a large pot, bring 2 quarts of water to a boil. Drop in 12 dumplings and cover. When the water resumes boiling, add 1 cup cold water. Repeat this step twice.

When the water boils for the third time, the dumplings will be done. Combine soy sauce and vinegar to make sauce, adding seasonings like hot chili oil, ginger, and scallions if desired. Serve the sauce on the side. Repeat the cooking method until all the dumplings are cooked.

Elaine Light's Spicy Groundhog Cookies

Makes 3 to 4 dozen small cookies, or 12 to 15 large ones.
On my Ūrst magical trip to Punxsey, I walked around town after breakfast and looked at the
ice sculptures outside the Indiana University of Pennsylvania Academy of Culinary Arts.
The students were handing out these little cookies shaped like groundhogs, and they were excellent! Subsequent trips, however, have failed to track any of these down. There are plenty
of groundhog-shape cookies, but they are of the supermarket quality—thick, pale, and overly sweet. Elaine Light developed this recipe after a dozen attempts. These cookies are distinctive and well worth the effort.
2 cups sifted all-purpose
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1/2 cup soft butter
1 cup sugar
1/2 cup molasses
1 egg yolk
1 egg, slightly beaten

Sift together the flour, salt, soda, baking powder, and spices. Set aside. Cream butter and sugar together until light and fluffy. Blend in molasses and egg yolk. Stir in flour mixture and mix well. Form into a ball. Wrap in plastic wrap or wax paper. Chill for at least 1 hour.

Preheat oven to 350F. Prepare two baking sheets by lining them with parchment paper or spraying them with cooking spray or greasing them. Roll out a small amount at a time on plastic wrap or a pastry cloth to a thickness of 1/8 inch. Cut out the cookies with a lightly floured cookie cutter, groundhog-shape if possible. Place the cookies on prepared baking sheets. Brush with the lightly beaten egg. Decorate with currants for an eye, buttons, etc. Bake for 8 to 10 minutes in preheated oven. Cool slightly before removing from the baking sheet.

Tips: Elaine's advice for success: Be sure to use a dark molasses for the dough. Chill the dough overnight before rolling out. Roll the dough out over plastic wrap, or on a pastry cloth.
Don't forget to brush the cookies with egg wash. The Ūnished product has a wrinkled, furry appearance when you do this. If you forget, the cookies stay smooth and do not look as interesting. Experiment by leaving one or two unbrushed to see the difference. Groundhog cookie cutters can be purchased from the Easter Seal Society in Punxsutawney. Cook's Note For a dessert in the spirit of the celebration, buy vanilla ice cream in a round quart container. Cut the container along the side, slice off a round disk of ice cream, and put it on a serving plate to suggest the frozen landscape at Gobbler's Knob. Place a cookie on the ice cream and drizzle chocolate sauce behind it to suggest a shadow.


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