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

INGREDIENTS

**** NO E *****
Karen Adler FNGP13B.
Yield: 2 to 2 1/2 doz.
1 Recipe of
glutinous rice dough*
3/4 lb Shrimp, shell devein & mince
2 T Pork fat
10 Water chestnuts
1/4 c Salted turnips, finely
minced
1 Green onion stalk, mince
fine
1/4 c Chinese parsley, cilentro
finely chopped
3/4 t Salt
1/2 t Sugar
1/4 t White pepper
1 T Cornstarch
2 T Sherry
orm a semi

INSTRUCTIONS

Recipe is included in this collection. TO MAKE            FILLING:
Mince pork fat with water chestnuts then add shrimp and mince
together. Mix with rest of ingredients. WRAPPING: Pinch off a small
piece of  dough, the size of a walnut, and roll in your palms      
until it  becomes a ball. Flatten slightly and roll out     to a 3 inch
round  disc about 1/2 inch thick. (During       rolling, if the dough
becomes sticky, flour lightly with potato flour.) Place 1 teaspoonful
filling in center. Bring opposite sides together and pinch to  circle.
For a fancier appearance, pleat or flute edge by pressing it  with your
thumb nail. Press sesame seeds on both sides. DEEP FRYING:  Heat oil on
medium high heat. Deep fry for 3 to 4 minutes or until  turnovers
float. They will brown slightly due to the small amount of  potato
flour added to the dough. Drain     on paper towels and serve  hot.
Source: "Dim Sum" by Rhoda Fong Yee. Forma tted 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:

“You can spurn God’s love for only so long”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 303
Calories From Fat: 157
Total Fat: 17.4g
Cholesterol: 58.8mg
Sodium: 3083.1mg
Potassium: 288.6mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 2.1g
Protein: 13.8g


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