Text 9687, 104 rader
Skriven 2011-04-18 07:38:19 av Dave Drum (1:18/200.0)
Ärende: DP 290
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Taro Root Dumplings
 Categories: Chinese, Appetizer
      Yield: 1 servings
 
  1 1/2 lb Fresh taro root or sweet
           Potatoes
    1/3 c  Lard or other shortening
      3 tb Cornstarch or more as
           Needed
      1 ts Salt
      1 tb Sugar
           FOR THE FILLING:
      3 tb Dried black Chinese
           Mushrooms
    1/2 lb Lean pork, cut into a 1/4-in
           Dice
    1/2 lb Chicken breast meat, cut
           Into a 1/4-in dice
    1/4 lb Raw shrimp, peeled and cut
           Into a 1/4-in dice
      2 tb Low-sodium soy sauce
      3 tb Rice wine or dry sherry
      3 ts Cornstarch
      1    Green onion (white and green
           Parts), cut into
           -1/4-in pieces
      1 ts Sugar
      1 ts Dark (Asian toasted) sesame
           Oil
    1/4 ts Ground Sichuan pepper
      4 tb Vegetable oil for
           Stir-frying, PLUS
           -oil for deep frying
 
  I know that this is a long recipe, but the finished product is the
  most unexpectedly delicious thing!  Fry the dumplings just before
  serving them.  The taro root will cook to a pale blue-gray color.  It
  can be found at Asian markets, Shoppers Food Warehouse, Magruder's
  and sometimes at Giant and Safeway.  While the sweet potato
  substitution works, the taste will be different.  Taro-root flour,
  available at Chinese grocers, can be mixed with hot water to make a
  thick paste and then worked with as if it were the mashed taro root.
  These cakes can be made ahead by a day or two and fried when you are
  ready to serve them.
  
  Peel and slice the taro root 1-inch thick. Place chunks in a bamboo
  steamer and steam until mealy and soft.  Or you can microwave the taro
  chunks on a glass pie plate with 1 tablespoon water.  Cover with
  plastic wrap before microwaving at 50 percent power for 7 to 25
  minutes, depending on the power of your microwave.  In either case,
  test for softness and cook longer if necessary.  Mash in a mixer or
  food processor until roughly chopped, then add the lard or
  shortening, 3 tablespoons of cornstarch, 1 teaspoon of salt and 1
  tablespoon of sugar.  Mix or process until a smooth dough forms.  If
  the dough seems too soft, add more cornstarch.  Cover and set aside.
  
  FOR THE FILLING:  Soak the dried mushrooms in hot water to cover for
  at least 15 minutes.  Marinate the diced pork, chicken and shrimp in 1
  tablespoon of the soy sauce, 1 tablespoon of the rice wine and 1
  teaspoon of the cornstarch for at least 15 minutes.
  
  Remove the mushrooms from the water they are soaking in and cut off
  the stems.  Cut the caps into a 1/4-inch dice.  Cut the green onion in
  1/4-inch pieces.  Set both aside.
  
  In a small bowl, combine the remaining 1 tablespoon of soy sauce, 2
  tablespoons of rice wine and 2 teaspoons of cornstarch with 1
  teaspoon of sugar, 1 teaspoon of sesame oil, 2 tablespoons of water
  and 1/4 teaspoon of Sichuan pepper, and set aside.
  
  Heat a wok until very hot.  Add 4 tablespoons vegetable oil, heat
  until very hot, add the meat mixture and stir-fry until cooked
  through, about 90 seconds.  Add the mushrooms and green onion, and
  toss well with the meat and shrimp.  Stir the cornstarch in the bowl
  to recombine and then pour over the mixture in the wok, cooking until
  thickened.  Remove from heat and cool slightly.
  
  Divide the taro dough into 24 pieces.  Pat each piece into a 3-inch
  circle.  Place a tablespoon of filling in the center.  Fold in half
  and pinch the edges together.  Chill until serving time.
  
  TO DEEP-FRY:  Heat at least 4 inches of vegetable oil in a deep heavy
  pan or in a deep-fat fryer, until oil reaches 375 degrees F.
  Deep-fry 3 or 4 dumplings at a time.  Do not crowd.  The outside
  crust will seem to disintegrate and become fuzzy.  This is good.  Fry
  until golden, about 3 minutes.  Lift gently from the oil, drain and
  serve hot.
  
  Per dumpling: 141 calories, 10 gm carbohydrates, 21 mg cholesterol,
  160 mg sodium, 4 gm protein, 9 gm fat, 2 gm saturated fat
  
  Recipe:  Joyce Dodson Piotrowski
  FOR THE DOUGH:
  
  From: David Pileggi                   Date: 04-13
  International Cooking D
 
MMMMM

... Cat - The other white meat. - seen on a bumper sticker
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