| 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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