Deep

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Ingredients for filling (12 dumplings)

2 dried shiitake mushrooms 2 teaspoons peanut or vegetable oil 2 ounces pork shoulder, cut in 1/4 inch dice 1 ounce shrimp, peeled, deveined, and cut in 1/4 inch dice 1 scallion ( white and green parts), thinly sliced 50% teaspoon soy sauce một nửa teaspoon rice wine or dry sherry một nửa teaspoon toasted sesame oil 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Instruction to lớn make the filling Put the shiitake mushrooms in a small bowl và cover them with hot water. Let them stand for 30 minutes to lớn soften. Drain the mushrooms & cut off và discard the hard stems. Rinse the caps, squeeze them dry, và dice fine. Dice shrimps, pork and scallion.
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Heat a wok or large skillet over high heat; then add the vegetable oil. When it is almost smoking, showroom the pork, shrimp, mushrooms, & scallion, và stir-fry for 2 minutes. Showroom the soy sauce, rice wine, sesame oil, salt, & white pepper & cook for 30 seconds. Stir in the cornstarch mixture và cook for 30 seconds longer, or until thickened. Remove the mixture from the heat and let it cool. Divide the mixture into 12 portions. Ingredients for dough (12 dumplings) 7 ounces(200 grams) taro root, peeled và cut into một nửa inch dice if you are steaming, or wash but bởi not peel if you are using a microwave. 5 tablespoons(60 grams)vegetable shortening 3.5 oz.(100 grams) wheat starch 1+1/3 tablespoons cornstarch 1 tablespoon sugar 1/8 teaspoon ground white pepper a pinch of salt 7/10 cup=5.6 oz. (160 grams) boiling water 2 teaspoon baking powder vegetable oil for deep-frying Instruction lớn make the dough Microwave method: Wash taro roots well. Put them in a ceramic bowl và cover with plastic. Heat until soft. Peel. Steaming method: mix up a steamer, & then bring the water khổng lồ a boil. Steam the taro root for 20 to 30 minutes, or until soft.
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Peel the taro roots & transfer them to lớn a deep, flat-bottomed dish.

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Mash them while they are still hot. Let it cool for 5 minutes.
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In a separate bowl sift together: 3.5 oz.(100 grams) wheat starch 1+1/3 tablespoons cornstarch add 7/10 cup=5.6 oz. (160 grams) boiling water to lớn the flour mixture all at once và mix well while it is hot:
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showroom mashed taro into the dough. Knead until taro và flour are well mixed. Add: 1 tablespoon sugar 1/8 teaspoon ground white pepper a pinch of salt & mix well.
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showroom 5 tablespoons(60 grams) vegetable shortening and blend it to a smooth dough. Wrap the dough with plastic and place in the refrigerator for at least 2 hours.
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Divide the dough into 12 lumps. Wet your hands và hold one lump of dough in your palm. Flatten the lump slightly; then put 1 portion of the filling onto the center. Mold the dough completely around the filling into a football shape. Repeat with the remaining dough and filling.
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Deep fry at around 350F. Until brown.

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This recipe is from "Dim Sum: The Art of Chinese Tea Lunch
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" by Ellen Leong Blonder. She provides 60 recipes, from siu mai to lớn egg custard tarts, all illustrated by her own lovely watercolors. Every recipe I have tried turned out successful.

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