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Recipe: Dim Sum
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DIM SUM
DUMPLINGS:
1/4 c. gluten rice flour
2/3 c. wheat flour
3/4 c. hot water
1/4 c. lard
1 c. cold water
FILLING:
1/2 lb. ground pork
1/4 lb. dried shrimp, chopped
1/2 c. water chestnuts, chopped
2-3 green onions, sliced thin
1 tbsp. white pepper
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying
Mix dough. Shape into small ball then roll into circles. Set aside.
Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the
dried shrimp, water chestnuts, stir quickly, until pork is grey. Add
remaining ingredients. Stir well.
Remove from pan and cool. Place filling in center of dough. Shape into
turnover. Deep fry until golden.
DUMPLINGS:
1/4 c. gluten rice flour
2/3 c. wheat flour
3/4 c. hot water
1/4 c. lard
1 c. cold water
FILLING:
1/2 lb. ground pork
1/4 lb. dried shrimp, chopped
1/2 c. water chestnuts, chopped
2-3 green onions, sliced thin
1 tbsp. white pepper
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying
Mix dough. Shape into small ball then roll into circles. Set aside.
Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the
dried shrimp, water chestnuts, stir quickly, until pork is grey. Add
remaining ingredients. Stir well.
Remove from pan and cool. Place filling in center of dough. Shape into
turnover. Deep fry until golden.
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