Text 9684, 94 rader
Skriven 2011-04-18 07:38:19 av Dave Drum (1:18/200.0)
Ärende: DP 287
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Pork Dumplings
 Categories: Pork, Chinese, Appetizer
      Yield: 1 servings
 
      1 lb Chinese roast pork  *
      2 tb Honey
      2 tb Hoisin sauce
      2 tb Low-sodium soy sauce
      2 tb Oyster sauce
      2    Cloves garlic, crushed
    1/2 ts Five-spice powder  *
      2 tb Rice wine
      1 ts Dark (Asian toasted) sesame
           Oil
      1 ts Cornstarch
      2 tb Oil for frying
           FOR THE DOUGH:
      6 c  All-purpose flour
      2 tb Baking powder
    1/2 c  Sugar
  1 3/4 c  Water
      1 tb Oil
           MISCELLANEOUS:
      3 c  Water
      1    Copper penny
 
  *  Chinese roast pork and five-spice powder can be found at Chinese
  and other Asian markets.
  
  I have found that while this recipe tastes best when I use Chinese
  roast pork, the flavoring ingredients are so intense that if I use
  uncooked pork tenderloin cut in thin slices it works almost as well.
  These may be done several hours ahead and reheated.
  
  FOR THE FILLING:  If you are using Chinese roast pork, first slice
  thinly and then cut the slices in half.  If using raw pork
  tenderloin, remove the silver skin, slice thinly and then cut each
  slice in half.
  
  Mix the honey, hoisin, soy and oyster sauces with the garlic and
  five-spice powder.  Combine mixture with the pork and marinate at
  least 10 minutes.  Mix the rice wine with the sesame oil and
  cornstarch and set aside.
  
  Heat a wok, add the oil and when it is hot, add the pork mixture and
  stir-fry until the pork begins to brown.  Add the rice wine mixture
  and continue to cook until thickened.  Allow to cool a little.
  
  FOR THE YEAST DOUGH:  Sift the flour and baking powder together.
  Dissolve the sugar in the water and add the oil to it.  Stir the flour
  into the water and make a dough.  Work quickly.  Be sure to have the
  filling ready.
  
  Shape the dough into a log and cut into 24 equal pieces.  Cut the
  dough in half and then in quarters.  Cut each quarter in half and
  then cut each of these pieces in 3 equal pieces.  This will produce
  24 equal pieces. Cover with a cloth and then plastic wrap to keep
  soft but dry.
  
  Pat a piece of dough into a 3-inch circle.  Place a heaping teaspoon
  of filling in the center.  Gather the edges of the dough over the
  filling and pinch closed.  Place in a paper muffin liner.  Repeat
  with remaining dough pieces.
  
  Place the buns, about 2-inches apart, in steamer baskets.  Place your
  wok on medium heat, with 3 cups of water and a copper penny.  When
  the water boils, place the stack of steamer baskets in the wok.
  Twist a wet tea towel and wedge it into the wok at the base of the
  basket.  The penny will make noise.  If the noise stops, add more hot
  water through the towel.  Steam the buns for 15 minutes.
  
  Makes 24 dumplings.
  
  NOTE: This recipe is also good with chicken or beef, and vegetarians
  can use pressed bean curd or a combination of mushrooms and bamboo
  shoots. Although these ingredients are not authentic, they are good
  eating.
  
  Per dumpling:  185 calories, 26 gm carbohydrates, 10 mg cholesterol,
  193 mg sodium, 7 gm protein, 5 gm fat, 1 gm saturated fat
  
  Recipe:  Joyce Dodson Piotroski
  FOR THE FILLING:
  
  From: David Pileggi                   Date: 04-12
  International Cooking D
 
MMMMM

... Consistency requires you to be as ignorant today as you were a year ago.
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)