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Cabbage Dumplings

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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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