cantonese fish filling (dim sum filling)

24 Servings
1½ tablespoon Sesame seed oil
Black or red pepper
½ pounds Flounder filet, cubed
1½ teaspoon Chicken bouillon
Garlic, minced
1½ tablespoon Water
½ cup Cabbage, chopped fine
1 teaspoon Cornstarch
Scallions, chopped
2 quarts Stock or water
Mushrooms, chopped
2 teaspoons Lemon juice

Servings: 24

1. Heat ½ ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of oil and cabbage and scallions. Stir-fry three minutes. 4. Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute. 5. Return flounder. Add pepper and bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til blended well. 7. Add to flounder mixture in wok. Blend. Simmer til thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil.

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