| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Dim sum, Yee |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Glutinous rice flour |
| 1/4 |
c |
Potato flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
c |
Boiling water |
| 2 |
c |
Glutinous rice flour |
| 1 1/2 |
|
Sweet potato; cooked;mashed (1-1/4 lb) |
| 1 |
c |
Brown sugar (lightly packed) |
| 1/4 |
c |
Water |
| 2 1/2 |
to |
3 doz. wrappers. Source: "Dim Sum" by Rhoda Fong Yee. Formatted |
INSTRUCTIONS
SALTY DOUGH
SWEET DOUGH
FOR SALTY DOUGH: To make wrapper: Bring a pot of water to a rolling boil
for several minutes. Meanwhile, combine the first 4 ingredients. Now,
measure the amount of water needed and return that to a boil and
immediately pour the boiling water over the dry ingredients. Mix well and
knead on floured board for 3 or 4 minutes. FOR SWEET DOUGH: To make
wrapper: Mix the first 2 ingredients in a bowl. Dissolve brown sugar in
water and bring to a rolling boil. Immediately add water to flour mixture
and stir until dough is firm. Knead lightly for a few minutes until dough
is well mixed. COMMENTS: This dough is usually deep fried with meat or
sweet fillings. The texture is most interesting because the wrappers become
soft and chewy on the inside and crunchy and crispy on the outside. Yield:
for MM by Karen Adler FNGP13B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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