The Melting Pot 2.0/The Melting Pot 2.0.iso/food/pasta/chine002

Text File | 1995-09-27 | 6KB | 131 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Joel Ehrlich)
Subject: Dim Sum Recipes
Organization: Salata
Message-ID: <[e-mail]>


 Dim Sum (Steamed Pork & Shrimp Dumplings)    No. 2718 Yields 36 Servings

     1 LARGE     Dried Chinese Black        2 tsp       Soy Sauce
                 Mushroom                   1 tsp       Dry Sherry
       -         HOT Water                  1 tsp       Sesame Oil
     4 oz        Lean Pork, Ground          1 tsp       Cornstarch
     4 oz        Shrimp, Shelled,         1/2 tsp       Sugar
                 Deveined & Chopped       1/4 tsp       Salt
                 Fine                       1 Pinch     Pepper, Ground
     2 Tbls      Water Chestnuts,          36           3 1/2" Round Won Ton
                 Chopped Fine                           Wrappers
     2 small     Green Onions, White    1 1/2 Cups      Water
                 Parts Only, Minced

Soak the mushroom(s) in the HOT water until softened (about 20 minutes).
Drain.
Remove and discard the stem and the tough center.
Chop very fine.
Mix the mushroom(s), pork, shrimp, water chestnuts, green onion(s), soy
sauce, sherry, sesame oil, cornstarch, sugar, salt and pepper together.
Place a generous teaspoon of the mixture on the center of each won ton
wrapper.
Bring the sides of the wrappers up around the filling.
Pinch the tops together to form bundles around the filling.
Press down lightly on the filling.
Place the cooking rack and the measured amount of water in the pressure
cooker.
Place the dumplings on the rack (this may have to be done in batches).
Close the cover securely.
Place the regulator on top of the vent.
Cook for 5 minutes at 15 POUNDS - start timing when the pressure regulator
begins to rock.
Immerse the pressure cooker in or under running cold water to stop the cooking
immediately.
Remove the dumplings - keep them warm while additional batches are cooked.
Serve warm with a dipping sauce such as Sesame Soy Dipping Sauce.

 Shrimp Shiu Mai (Open Face Dumplings)    No. 2759     Yields 30 Dumplings

    30           Won Ton Skins              1 tsp       Dry Sherry
     1 Lb        Uncooked Shrimp,           1 tsp       Sesame Oil
                 Shelled, Deveined &      1/2 tsp       Fresh Ginger, Minced
                 Minced                                 Fine
   1/2 Cup       Carrot, Slivered         1/2 tsp       Salt
     1           Green Onion, Minced      1/4 tsp       Pepper, Ground
                 Fine                     1/4 tsp       Sugar
     8           Water Chestnuts,             -         Cornstarch
                 Minced Fine                  -         Soy Sauce
     1 Tbls      Light Soy Sauce              -         Hot Chili Oil
     1           Egg White, Lightly           -         Vinegar
                 Beaten                       -         Hot Chinese Mustard
     3 tsp       Cornstarch

Make a 3" round indentation on each won ton skin using a jar, beverage glass
or can.
Use the indentations as a guide to cut the won ton skins into circles (use
scissors to actually cut the skins) - cut several skins at a time, don't worry
about ragged edges.
Combine all the remaining MEASURED ingredients in a large bowl.
Blend thoroughly.
Dust a length of waxed paper with cornstarch.
Moisten one won ton wrapper with water.
Place 2 level teaspoons of the filling in the center.
Draw the edges of the won ton skin up around the filling.
Set the dumpling in the hollow between your thumb and index finger.
Gently squeeze the dumpling while while pressing on both the top and bottom at
the same time.
Pleat the top edge to form a narrow column with some filling showing at the
top.
Set the dumpling on the cornstarch covered paper.
Cover with a dry kitchen towel.
Repeat with the remaining dumplings.
Bring water to a rapid boil in the steamer.
Arrange the dumplings on a layer of aluminum foil.
Transfer to the steamer tray.
Cover.
Steam until the shrimp has lost its raw color in the center (about 8 minutes).
Serve immediately with the soy sauce, hot chili oil, vinegar and hot Chinese
mustard.

 Pork Shau Mai (Chinese Ravioli)    No. 3515           Yields 30 Dumplings

     3           Black Mushrooms, Dried     1 Tbls      Cornstarch
   1/3 Cup       Canned Bamboo Shoots       1           Egg White
   1/2 Lb        Pork Loin, Ground          1 tsp       Salt
     1 oz        Fatback from the Pork    1/2 tsp       Granulated Sugar
                 Loin (See Directions)    1/4 tsp       White Pepper, Ground
     1 tsp       Sesame Oil                30           Won Ton Skins
     1 tsp       Rice Wine

NOTE: The Pork should be ground fine along with the specified amount of the
fatback.
Cover the mushrooms with boiling water.
Soak for 15 minutes.
Drain.
Trim off and discard the tough stem ends.
Finely mince the mushroom caps.
Set aside.
Blanch the bamboo shoots in the boiling water for 1 minute.
Drain.
Pat dry.
Mince finely.
Set aside.
Combine the ground pork, minced mushrooms and minced bamboo shoots in a large
bowl.
Add the sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper.
Mix well.
Form into 1" round balls.
Set aside.
Trim the corners from the won ton wrappers to form circles.
Cover the wrappers with plastic wrap to keep them from drying out.
Place a meatball in the center of each wrapper.
bring up the sides of the wrapper to form an open-topped basket.
Use a butter knife dipped in water to flatten the top of the meatball.
Use the same technique to flatten the dumpling bottoms so they will stand up.
Place the dumplings on a lightly oiled plate.
Place the plate on a trivet or steamer rack set in a wok filled with 2" of
boiling water.
Cover.
Steam until done (5-8 minutes).
Serve hot.