| 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 |
ts |
Boric acid powder (poun sa) optional |
| 1 |
ts |
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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