| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 to 2 1/2 doz. 1 Recipe of glutinous rice dough* | ||
| 3/4 | lb | Shrimp;shell; devein & mince |
| 2 | tb | Pork fat |
| 10 | Water chestnuts | |
| 1/4 | c | Salted turnips; finely minced |
| 1 | Green onion stalk; mince fine | |
| 1/4 | c | Chinese parsley; (cilentro) finely chopped |
| 3/4 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | White pepper |
| 1 | tb | Cornstarch |
| 2 | tb | Sherry |
INSTRUCTIONS
DOUGH FILLING *Recipe is included in this collection. TO MAKE FILLING: Mince pork fat with water chestnuts then add shrimp and mince together. Mix with rest of ingredients. WRAPPING: Pinch off a small piece of dough, the size of a walnut, and roll in your palms until it becomes a ball. Flatten slightly and roll out to a 3 inch round disc about 1/2 inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 teaspoonful filling in center. Bring opposite sides together and pinch to form a semi circle. For a fancier appearance, pleat or flute edge by pressing it with your thumb nail. Press sesame seeds on both sides. DEEP FRYING: Heat oil on medium high heat. Deep fry for 3 to 4 minutes or until turnovers float. They will brown slightly due to the small amount of potato flour added to the dough. Drain on paper towels and serve hot. Source: "Dim Sum" by Rhoda Fong Yee. Forma tted 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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