Shrimp bonnets (ha gow)

Yield: 1 Servings

Measure Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 4 doz. 1 Recipe wheat strch dough*
¾ pounds Shrimp;clean; shell & minced
¾ cup Bamboo shoots; minced
½ cup Pork fat; minced and cooked
1 Green onion stalk; minced
2½ tablespoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Oil
1 teaspoon Light soy sauce
3 pinches White pepper
4 teaspoons Sugar
½ teaspoon Salt

FILLING

*Recipe is included in this collection. TO MAKE FILLING: Combine above ingredients and chill for several hours (for ease of handling) before wrapping. WRAPPING: Divide dough into 4 parts. Roll each part into a ½ inch wide sausage-like strip. Cut strip into ¾ inch lengths (about 12 segments). Roll out each segment into approximately 3 inch to 3½ inch rounds. Pick out a point of reference anywhere on the edge of the circle. Make 3 pleats on each side toward the point. This will form a pouch. Place 1 tsp. filling into the opening, then press to seal just at the center part. Make one more pleat on each side (still pleating toward the center) then press remainder of opening to seal, gently shaping with fingers to give the shrimp bonnet a slightly curved appearance. STEAMING: Oil cake or pie pan and lay bonnets single layer, pleated side u p. Steam for 15 minutes. Let cool for 2-3 minutes before handling. Serve with light soy sauce for dip. If you are using a bamboo or aluminum steamer, place cheese cloth on the steam rack before laying out the bonnets. This will prevent the bonnets from sticking. DO AHEAD NOTES: The cooked bonnets can be kept for several days in the refrigerator or 2-3 weeks in the freezer. In either case, keep them well wrapped to prevent discoloration. Reheat by steaming, 10 minutes from refrigerator or 20 minutes from freezer. COMMENTS: It is definitely an advantage if you have a tortilla press to flatten the dough rather than rolling it by hand. In using the tortilla press, first roll each of the cut dough pieces into a round ball by hand, place in press and press. The dough will automatically flatten into the proper size and thickness. Remember, the thinner the dough , the prettier the bonnet. You'll be thrilled at the result, both in appearance and taste! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

Similar recipes