| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Dessert |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh ginger root |
| 7 |
c |
Water |
| 2 |
c |
Brown sugar |
| 2 |
c |
Glutinous rice flour |
|
|
Cold water |
INSTRUCTIONS
DUMPLINGS
1. Slice ginger root thin. Place in a saucepan with water and sugar.
2. Bring to a boil, stirring; then simmer, covered, 15 to 20 minutes.
Discard ginger. Serve the hot liquid in small bowls.
NOTE: Ginger soup is eaten with steamed crabs. It's also eaten as a
midnight snack, and served to visitors any time of the day. During the
Chinese New Year it's served with dumplings (see below). DUMPLINGS FOR
GINGER SOUP:
1. Gradually add enough cold water to 2 cups glutinous rice flour (kneading
the mixture) to make a dough that has the consistency and pliability of wet
clay.
2. Pinch off about 1 tablespoon of the dough at a time and roll it between
the palms of the hands to make a ball. Place on waxed paper.
3. Bring the ginger soup to a boil. Drop the dough balls in and cook 5
minutes over medium heat. To serve: place several dumplings in each bowl.
Ladle the hot soup over.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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