| 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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