Text 9670, 59 rader
Skriven 2011-04-17 05:48:00 av DAVE DRUM (1:123/140)
Ärende: DP 279
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dim Sum - Shao-Mai Steamed Pork Dumplings, Cantonese
 Categories: Chinese, Appetizer
      Yield: 4 servings
 
    1/2 lb Shao mai wrappers
      2    Stalks celery cabbage
      1 lb Boneless pork shoulder,
           Finely ground
      1 tb Chinese rice wine OR
           Pale dry sherry
      1 tb Soy sauce
      2 ts Salt
      1 ts Sugar
    1/4 c  Finely chopped bamboo shoots
      1 tb Corn starch
 
  Prepare ahead: With a cleaver or heavy, sharp knife, cut off the flat
  ends and trim away any wilted green tops from the cabbage stalks.
  Wash the stalks under cold running water, then drain them thoroughly
  and chop into a very fine dice. Place the chopped cabbage into a
  kitchen towel or double layer of cheesecloth and squeeze it firmly to
  extract as much of its moisture as possible. In a bowl, combine the
  pork, wine, soy sauce, salt, sugar & corn starch, and, with a large
  spoon, mix them thoroughly together. Stir in the cabbage and bamboo
  shoots. To fill each dumpling, place a shao mai wrapper on the palm
  of your hand and cup it loosely. Place one tablespoonful of the
  filling in the cup. Then, with your other hand, gather the sides of
  the wrapper around the filling, letting the wrapper pleat naturally.
  Squeeze the middle gently to make sure that the wrapper fits firmly
  against the filling, and to give the cylinder a faintly wasp-waisted
  look. Tap the dumpling to flatten its bottom so it can stand upright.
  When all the dumplings are made, place them on a greased heatproof
  plate 1/2 inch smaller in diameter than the pot in which you plan to
  steam them. Cover with plastic wrap and refrigerate until you are
  ready to cook them - but no longer than 2-3 hours. To cook: Pour
  enough boiling water into the lower part of a steamer to come within
  an inch of the cooking rack. Place the plate of dumplings on the
  rack. Over high heat, bring the water in the steamer to a rolling
  boil. Cover the pan tightly and steam for 30 minutes. NOTES: If the
  dumplings must be made in 2 or more batches, keep the finished
  dumplings warm as you proceed with the rest by covering them with a
  saucepan lid. Or they may be reheated in the steamer for a minute or
  so before serving. In any case, during the steaming process, it is
  wise to keep a kettle of boiling water at hand if the water in the
  steamer boils away and needs replenishing. Serve the dumplings on the
  steamer plate set directly on a platter or, with chopsticks, tongs or
  a slotted spoon, transfer the finished dumplings to a heated platter.
  For a dipping sauce, I pour about 4 parts soy sauce in a small bowl
  with one part vinegar, a splash of sesame oil, and a little finely
  sliced scallion for garnish. Leftover dumplings may be frozen and
  resteamed briefly to serve. Submitted By D. PILEGGI
 
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... Cookery is become an art, a noble science; cooks are gentlemen-Robt. Burton
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