Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Â Â Yield: About 10 doz.
- 1 lb Pork sausage,grnd
- 1 lb Grnd pork,fresh
- 2 tsp Salt
- 15 x Water chestnuts,chop fine
- 1 Tbsp. Ginger,fresh,chopped, -=Or possibly=-
- 2 Tbsp. -Ginger
- 1/2 c. Cornstarch
- 1/2 c. Chicken broth
- 1 Tbsp. Light soy sauce
- 1 Tbsp. Salted turnips (choan choy) finely chopped
- 4 Tbsp. Sugar
- 1 tsp Terriyaki sauce
- 1 tsp Sherry
- 1 tsp Sesame oil
- 1/2 c. Chinese parsley,chop fine
- 1 x Green onion stalk,chop fine
- 1 pkt Wonton skins or possibly 1 recipe egg noodle dough*
Direcciones
- *Recipe is included in this collection.
- PREPARATION: Mix all ingredientsexcept wonton skins. WRAPPING: Trim off 4 corners of wonton skins to create circles.
- Drop 1 teaspoon mix 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 min.
- Serve warm with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cold and freeze.
- Reheat by steaming again for 12-15 min.
- COMMENTS: Insert toothpicks foreasy serving. If you use a bamboo or possibly aluminum steamer, place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed dumplings 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.
- Rhoda Fong Yee.
