INGREDIENTS

INSTRUCTIONS

From:    Brenda Adams <ADAMSFMLE@AOL.COM>  Date:    Mon, 15 Jul 1996
13:13:28 -0400 The texture of these fresh  pasta products is positively
silky in comparison to the commercially  prepared kind.  Making them by
hand is a very time-consuming process,  but the result is certainly
worth the effort. Commercial dumpling  skins (gyoza) will work just
fine.  Place the flour in a mixing bowl and add the boiling water.
With a  wooden spoon, mix the ingredients to a rough ball. If the dough
is  too hot to handle, let it cool a bit; then turn it out onto a
lightly  floured surface and need for about 5 minutes, until it is
smooth and  elastic. If the dough is too sticky, need a few tablespoons
of flour  into it. Cover the dough and let it rest for 25 minutes. Cut
the  dough in two and form each half into a long snakelike roll about 1
inch in diameter. Cut each half into 25 pieces. with a cut edge down,
press each into a circle. Using a small rolling pin or a tortilla
press that has been lightly floured, roll out each piece into a  3-inch
circle. Cover the circles with a cloth or towel to prevent  drying.
Most of this came from the book Nina Simonds, "Classic Chinese
Cuisine", Houghton Mifflin Company, Boston, 1982.  It is an excellent
Chinese cookbook. The recipes are straight forward and typically
pretty easy. It contains nice (often wordy and sometimes slightly
dated) descriptions and historical notes.  EAT-L Digest 14 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 23
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 6.7mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: <1g