| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kerr |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour; sifted |
| 2/3 |
c |
Water |
| 7 |
|
Dried shiitake mushrooms |
| 1 1/2 |
c |
Warm water |
| 1 |
lb |
Small shrimps; peeled, tails off, |
|
|
; de-veined and |
|
|
; coarsely chopped |
| 1/2 |
ts |
Freshly grated ginger root |
| 1/2 |
c |
Very finely chopped spring onion; green parts only |
| 1 |
ts |
Roasted sesame oil |
| 1 |
tb |
Low sodium soy sauce |
| 2 |
tb |
Arrowroot |
| 1 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 3 |
|
Cloves garlic; bashed and peeled |
| 5 |
|
Quarter-sized pieces ginger root |
| 1 |
bn |
Spring onions; finely sliced |
| 1 |
ts |
Red chilli flakes |
| 1 1/2 |
c |
Shiitake mushroom water; (from refreshing the |
|
|
; mushrooms) |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Sesame oil |
| 2 |
tb |
Freshly squeezed lime juice |
| 1 |
tb |
Finely sliced spring onion |
INSTRUCTIONS
DOUGH
FILLING
BAO SYANG
DIPPING SAUCE
The dough: put the sifted flour into a large food processor, switch on and
slowly add water. Very suddenly it will turn into a ball. Transfer to a
floured board and knead for 2 or 3 minutes. Place in a bowl, cover with
plastic and let rest for 30 minutes.
The filling: soak the dried mushrooms in warm water for 20 minutes. Strain,
reserving the mushrooms and soaking water separately. Remove and discard
the mushroom stems, coarsely chop the rest. On a large, flat surface,
spread out each of the ingredients evenly in the following order: shrimp,
shiitake, ginger, onion, sesame oil, soy sauce and arrowroot. Use a
chopping motion with a chefs knife or a cleaver to mix all the ingredients
together on the cutting board.
To assemble, divide the dough into eight 2oz pieces. You may have a little
dough left over. Roll each piece into a ball and then roll out into a very
thin (16th inch) 6 inch circle. Put 2 rounded teaspoonsful of the filling
in the centre of the circle. Fold in half, making a half moon shape and
crimp the edges firmly. Repeat for the remaining dough.
The bao syang: pour the oil into a high sided skillet and fry the
potstickers with the garlic, ginger, onions and chilli flakes without
turning, until the potsticker bottoms are brown. Pour the reserved soaking
liquid in. Cover and pan steam for 10 minutes.
The sauce: mix the soy sauce, sesame oil, lime juice and onion together in
a large bowl or pour into individual dipping bowls.
To serve: place 2 potstickers on each individual plate and serve with the
dipping sauce. I suggest you also give your guests a small bowl of water
and a piece of lemon so they can wash their fingers when the dunking is
over.
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