| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 1/2 doz. 1 Recipe of Salty glutinous rice dough* | ||
| 1/2 | c | Sesame seeds |
| 4 | c | Oil |
| 1/2 | c | Dried shrimp |
| 1/4 | c | Salted turnip; finely minced |
| 1 | c | Fresh pork; finely minced |
| 6 | sm | Dried Chinese mushrooms; 6-7 |
| 10 | Water chestnuts; mince fine Water chestnuts | |
| 1 | Green onion stalk; minced | |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ts | Light soy sauce |
INSTRUCTIONS
FILLING OR *Recipe is included in this collection. TO MAKE FILLING: Soak mushrooms and dried shrimp in separate containers for 1 hour or until soft. Discard stems of mushrooms and finely dice caps. Finely dice soaked shrimp. Stir fry together for 2 minutes: dried shrimp, salted turnip and mushrooms in 1 tbsp. oil with 1/2 tsp. each of salt and sugar. Set aside. Add 1 tbsp. oil and stir fry pork until done, adding 1 tsp. light soy sauce, 1/2 tsp. salt and 1/2 tsp. sugar. Set aside. Now mix all ingredients together in a bowl and cool before wrapping. 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 1/8 inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 tsp. filling in center. Bring opposite sides together and pinch to form a semi circle. F or 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 turnovers for 3-4 minutes or until they 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. 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>
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