| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Dim sum, Snacks, Chinese |
32 |
Snacks |
INGREDIENTS
|
|
L2 oz potatoes |
|
|
Salt and pepper |
| 2 |
oz |
Sugar |
| 4 |
fl |
Water |
| 8 |
oz |
Glutinous rice flour or rice flour |
| 4 |
|
Chinese dried mushrooms |
| 4 |
oz |
Loin of Pork |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dry sherry |
| 1 |
oz |
Dried shrimps |
| 2 |
tb |
Oil plus oil for |
|
|
Deep frying |
| 1/2 |
ts |
Chopped shallot |
| 1 |
tb |
Chopped chives |
| 2 |
oz |
Canned water chestnuts,diced |
| 2 |
tb |
Water |
| 1 |
ts |
Five spice powder |
| 1 |
ts |
Oyster sauce |
| 1/4 |
ts |
Sesame oil |
| 1 |
tb |
Cornflour |
| 4 |
oz |
Sesame seeds for coating |
INSTRUCTIONS
DOUGH
FILLING
Cook the potatoes in boiling salted water until tender, then mash them
until they are quite smooth. Dissolve the sugar in the water in a saucepan
over a fairly low heat. Sift the rice flour into a large bowl. Make a well
in the centre, then add the mashed potatoes and sugar solution. Gradually
stir in the rice flour then knead the mixture into a soft dough. Cover with
cling film or a tea towel and chill. Prepare the filling. Soak the
mushrooms in cold water for 15 minutes, then drain and steam them over
boiling water for 15 minutes. Remove the mushroom stalks, then finely dice
the caps. Finely dice the pork and marinate it with the soy sauce, 1/2
teaspoon of the sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak
and dice the dried shrimps. Heat the 2 tablespoons oil in a wok or frying
pan. Add the pork, shallot and shrimps and fry for a while, then stir in
all the remaining filling ingredients. Roll the dough into a cylinder
shape, then cut it into 32 equal portions. Press the pieces of dough into
flat circles and place a little filling in the centre of each. Draw up the
edges of the dough, working it around the filling to seal it in and make
neat balls. Coat these completely in sesame seeds. Heat the oil for deep
frying to 190 c/375 F, then add the sesame balls and deep fry them until
golden brown. Drain and serve.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
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