| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Dim sum, Snacks, Chinese | 40 | Snacks | |
INGREDIENTS
| 12 | oz | Peeled cooked shrimps |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| Pinch of pepper | ||
| 1 | ts | Cornflour |
| 3 | oz | Carrots, parboiled and finely diced |
| A few drops of sesame oil | ||
| 1 | tb | Chopped parsley |
| 5 | oz | Strong white flou |
| L/2 oz cornf lour | ||
| 4 | ts | Salt |
| 7 | fl | Boiling water |
| 4 | oz | Lard |
| A few drops of green food colouring |
INSTRUCTIONS
FILLING DOUGH First make the filling. Roughly chop the shrimps. Add the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Chill for 30 minutes. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. Roll the dough into cylinder, then cut it into 40 equal portions. Flatten a portion of dough, then roll it out thinly to give a round or oval shape. Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. Alternatively, the top of the dumplings can be left. Brush the very edge of the pastry with a little food colouring. Continue until all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes. Serve at once. Posted to MM-Recipes Digest V3 #284 Date: Wed, 16 Oct 1996 18:20:09 +0000 From: ray.watson@ukonline.co.uk
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