Ingredients
6 dried chinese black mushrooms
6 oz shrimp, shelled and deveined
1 tsp salt
1 1/2 tbsp peanut oil
6 oz ground pork butt
1/4 cup finely diced bamboo shoots
1/4 cup finely diced water chestnuts, prefe, rably fre
2 green onions, chopped
2 tsp sugar
1/4 tsp white pepper
1 tbsp shao hsing rice wine or dry sherry
1 1/2 tsp light soy sauce
2 tsp cornstarch
2 tbsp chicken stock
2 tbsp coarsely chopped fresh coriander le, aves
Directions
These dumplings make great finger food for a cocktail party. They can
be prepared entirely in advance and reheated a few minutes before
serving. The wheat starch wrappers have an interesting chewy texture,
a unique translucent appearance and are absorbent of flavors. Roll
out the wrappers as thin as possible; otherwise they come out rubbery.
Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
dipping Chinese mustard, for dipping
Cover mushrooms in warm water for 20 minutes or until soft and
pliable. Remove and squeeze out excess water from the mushrooms. Cut
off the stems at the base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes. Rinse well
with cold water, pat dry thoroughly. Coarsely mince.
Preheat a wok or skillet. when hot, add the peanut oil. over medium-
high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
chestnuts, and half the green onions; stir-fry until the pork turns
white. Season with the sugar, white pepper, wine and soy sauce.
Combine the cornstarch and chicken stock in a small bowl and mix
until smooth; pour into wok. Stir fry for 1 minute longer. Remove the
mixture to a shallow plate and mix in the remaining green onion and
coriander. Allow the filling to cool, then refrigerate it until
needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of
dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch
circle. An oiled Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large teaspoon of
filling in the center of the circle. Fold it in half and pinch the
edges to seal the filling inside. Repeat with remaining dough and
filling.
Place dumplings without touching each other on a lightly oiled bamboo
steamer (or a heat resistant plate). Steam over boiling water for 3
minutes. Serve hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters.
Servings: 2 servings
Chinese: Steamed Translucent Dumpling - Fun G Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Chinese
The History of Recipes
Recipes as an idea can be tracked way back into distant history, certainly as far as pharonic Egypt, and possibly even further than that. Having said that, generally, these ancient cookbooks were just simple pictorial recipes for preparing food.
Later on, we have some books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that is popular today, but instead recipes for the types of food prepared by the chefs of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes created an eruption in recipe manuscripts, many of which are now in private libraries. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chinese_ Steamed Translucent Dumpling Fun G recipe.
