| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: About 10 doz. | ||
| 1 | lb | Pork sausage; ground |
| 1 | lb | Ground pork; fresh |
| 2 | ts | Salt |
| 15 | Water chestnuts; chop fine | |
| 1 | tb | Ginger;fresh;minced; -=OR=- Ginger |
| 1/2 | c | Cornstarch |
| 1/2 | c | Chicken broth |
| 1 | tb | Light soy sauce |
| 1 | tb | Salted turnips (choan choy) finely minced |
| 4 | tb | Sugar |
| 1 | ts | Terriyaki sauce |
| 1 | ts | Sherry |
| 1 | ts | Sesame oil |
| 1/2 | c | Chinese parsley; chop fine |
| 1 | Green onion stalk; chop fine | |
| 1 | pk | Wonton skins or 1 recipe egg noodle dough* |
INSTRUCTIONS
*Recipe is included in this collection. PREPARATION: Mix all ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton skins to form circles. Drop 1 tsp. mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright. STEAMING: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover. Steam for 15-20 minutes. Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by s teaming again for 12-15 minutes. COMMENTS: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer, place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed d umplings can be made ahead and reheated in great quantities they make marvelous hors d'oeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well. 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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