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CATEGORY CUISINE TAG YIELD
Meats Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** NO E *****
Karen Adler FNGP13B.
Yield: 4 doz.
1 Recipe wheat strch
dough*
3/4 lb Shrimp, clean shell & minced
3/4 c Bamboo shoots, minced
1/2 c Pork fat, minced and cooked
1 Green onion stalk, minced
2 1/2 T Cornstarch
1 t Sesame oil
1 t Oil
1 t Light soy sauce
3 pn White pepper
4 t Sugar
1/2 t Salt
ch segment into approximately 3 inch to 3 1/2 inch
nds. Pick out a point

INSTRUCTIONS

Recipe is included in this collection. TO MAKE            FILLING:
Combine above ingredients and chill for           several hours (for
ease of handling) before wrapping. WRAPPING: Divide dough into 4
parts. Roll each part        into a 1/2 inch wide sausage-like strip.
Cut strip into 3/4 inch lengths (about 12 segments). Roll out  of
reference anywhere on the edge of the circle. Make 3 pleats on  each
side toward the point. This will form a pouch. Place 1 tsp.  filling
into the opening, then press to seal just at       the center  part.
Make one more pleat on each side (still pleating toward the  center)
then press remainder of opening to seal, gently shaping with  fingers
to give the shrimp bonnet a slightly curved appearance.  STEAMING: Oil
cake or pie pan and lay bonnets single       layer,  pleated side u p.
Steam for 15 minutes. Let cool for 2-3 minutes  before handling. Serve
with light soy sauce for dip. If you are using  a bamboo or aluminum
steamer, place cheese cloth on the steam rack  before       laying out
the bonnets. This will prevent the bonnets  from sticking. DO AHEAD
NOTES: The cooked bonnets can be kept for  several days in the
refrigerator or 2-3 weeks in the freezer. In  either case, keep them
well wrapped to prevent discoloration. Reheat  by steaming, 10 minutes
from refrigerator or 20 minutes from freezer.  COMMENTS: It is
definitely an advantage if you have a tortilla press  to flatten the
dough rather than rolling it by hand. In using the  tortilla press,
first roll each of the  cut dough pieces into a round ball by     hand,
place in press and  press. The dough will             automatically
flatten into the  proper size and thickness. Remember, the thinner the
dough , the  prettier the bonnet. You'll be thrilled at the result,
both in  appearance and taste! Source: "Dim Sum" by         Rhoda Fong
Yee.  Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe
Digest  V1 #174  Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1487
Calories From Fat: 158
Total Fat: 17.8g
Cholesterol: 0mg
Sodium: 4232.3mg
Potassium: 706.8mg
Carbohydrates: 281.2g
Fiber: 15.4g
Sugar: 33.1g
Protein: 52.7g


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