Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | **** NO E ***** Karen Adler FNGP13B. Yield: 3 doz. 1 Recipe Wheat Strch dough* |
| 1 pounds | Pork butt;fresh; minced |
| 12 \N | Water chestnuts |
| 1 teaspoon | Salted turnips; (choan choy) minced |
| 4 \N | Chinese mushrooms; dried |
| 1 tablespoon | Sugar |
| ¾ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 1 \N | Stalk minced green onion |
| 1 tablespoon | Cornstarch |
| 2 teaspoons | Light soy sauce |
| 2 tablespoons | Sherry |
| 1 tablespoon | Sugar |
| 2 teaspoons | Oil; for cooking |
FILLING
SAUCE MIXTURE
*Recipe is included in this collection. TO MAKE FILLING: Soak dried mushrooms for 1 hour or until soft. Discard stems and mince caps finely. Mix sauce. In wok or skillet, heat 2 tsp. oil, stir-fry pork, water chestnuts, salted turnips and mushrooms, add seasonings, then sauce mixture, and stir to mix well. (Sauce mixture is very thick.) Add green onions last. Chill thoroughly (for ease of handling) before wrapping. WRAPPING: Divide dough into 3 parts. Roll each part into % inch wide sausage like strips. Cut each strip into % inch wide segments. Roll each segment into 4 inch rounds. Place 1 tbsp. (or more) filling on center, bring opposite sides together and pinch to seal. STEAMING: Same as for Shrimp Bonnets. You can lay the turnovers on their sides or have them stand up with the seams facing upward. DO-AHEAD NOTES: Same as Shrimp Bonnets. Source: "Dim Sum" by Rhoda Fong Yee. Formatted f or 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@...>