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| COOKING SECTION |
| SHRIMP DUMPLING INGREDIENTS : 3 -4 SERVINGS. FILLING 3/4lb ( 340 g ) shrimp shelled , deveined and chopped 1/4 C bamboo shoots chopped 1 t salt 1 t sesame seed oil 1/2 t sugar 1 egg white 2 T cornstarch Combine filling ingredients and set in refrigerator for one hour. DOUGH 1 C wheat starch 1/2 C tapioca starch 1/2 t salt 1 C boiling water 2 T oil * Dough can be made ahead. Wrap with foil or plastic wrap . Dough keeps one day at room temperatures. 1. Mix wheat starch , tapioca starch and salt together in a large pot. Make a well in center and pour in boiling water. 2. Stir to moisten ingredients 3. Cover pot and allow to rest 10 min. 4 . Knead until smooth dough forms adding oil. Set aside. Keep covered until ready to use. 5. Roll portions of dough into a long roll and cut walnut size pieces. Roll each piece in hand until smooth. Then generously oil cleaver and counter top. Press out dough to form 3 in ( 8cm) circle. ( Or use a tortilla press ). 6. Pleat half of circle to form a pouch. Put in 2 t filling, cover and pinch ends together. 7. Gently curve dumplings to form a crescent. 8. Place on an oiled steaming plate amd steam for 15 mins. |
| POT STICKERS INGREDIENTS : makes 40 - 50 1/2 pkg Siu Mai wrappers 1/2 t sugar ( 8 oz,225 g pkg contains 3 C oil for frying 80 wrappers ). 2 T cornstarch FILLING 1lb (450 g ) ground pork 2 C chopped nappa 1/4 C chopped onions 1 T Chopped ginger root 3 C chicken soup stock 1 t soy sauce 1 t salt 2 t sesame seed oil 1 t wine |
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