INGREDIENTS

INSTRUCTIONS

PREPARATION: Mix boiling water with flour and knead        for 10 minutes.
Let dough rest for 10 minutes. Break into 12-14 pieces. Roll each into a
round ball, then       flatten each with heel of the hand and brush half of
the rounds with sesame or vegetable oil. Top with          other half of
the rounds. Roll each round to a 4 inch      to 5 inch diameter. COOKING:
Heat a Teflon or a heavy      bottomed skillet over medium heat. Cook
doilies for 1 minute or less each side. Doilies should turn just very
lightly beige Cool for several seconds and            separate doilies as
soon you can, while they are still hot. DO AHEAD NOTES: These can be made
in advance a frozen. Steam frozen doilies for 12 minutes or, if t hawed
out, 6-7 minutes will do. COMMENTS: To make         good doilies, observe
the following 3 points: 1) The       dough should be a bit on the "dry"
side. (Not too dry or the doilies will crack, but definitely not so soft
they become too mushy for rolling and separating. 2) Oil the flattened
dough well, especially on the edges, in order to have an easier time when
pulling them apart. 3) Roll doilies out and away in 1 stroke from center in
all directions to insure evenness and a good round shape. Do not roll in
back and forth motion, since the edges may fold in and you will have a hard
time separating the doilies. It would also be helpful      if you have a
tortilla press. Before you begin rolling     the 2 doilies together (they
are a bit slippery            because of the oil in between press them on
the            tortilla press and it will help you started much quicker.
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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