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Rice Noodle Dough (fun)

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CATEGORY CUISINE TAG YIELD
Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** NO E *****
Karen Adler FNGP13B.
2 c Swansdown cake flour
no substitute
1/4 c Wheatstarch, or cornstarch
1/8 t Boric acid powder, poun sa
optional
1 t Salt
1/3 c Oil
2 2/3 c Cold water

INSTRUCTIONS

TO MAKE DOUGH: Mix above in order given. Make sure the     batter is
smooth and free of lumps. Ladle 1/3 cup into an oiled 9- inch pie  pan.
Steam for 5 minutes. Cool.       Roll up jelly roll style. Wipe  pie
pan clean, oil again and repeat procedure until all the batter is
used. The steamed dough is now ready for stir fry or to be stuffed
with fillings. DO-AHEAD NOTES: These can be made ahead and kept at
room temperature for 24 hours. The storage depend entirely on
individual recipes utilizing this dough. COMMENTS: To facilitate the
cooking, use 2 pie pans; one can be cooking while the other one is
cooling off. You will find that it may be necessary to wash the pan
between steaming. Be sure to wipe pans completely dry and re-oil each
time or the batter will not roll off as easily. Rice noodles can be
purchased in stores in Chinatown but are not usually a vailable in
supermarkets. That's why it is necessary to learn to make them
yourself. Besides, they're so good, Ms. Yee guarantees you'll be
making them often. Yield: 1 doz. noodle rolls. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 642
Calories From Fat: 642
Total Fat: 72.7g
Cholesterol: 0mg
Sodium: 2616.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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