Text 14663, 105 rader
Skriven 2014-07-06 20:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: chinese sausages 632
============================
 ML> exceptionally delicious fatty dried pork sausage.
 JW> I love those sausages and not just in Chinese dishes. They are
 JW> excellent in Canadian omelettes, German sauerkraut etc..

They are wonderful things. The standard way of eating
involves steaming them over rice (plain or sticky) so
the fat drips down into the starch and enriches it.
Very delicious and very economical. One of the great
disappointments of my life was at the Taipei bus station
at around midnight, where I found a vendor whose wares
included what seemed to me to be sausage wrapped in
sausage: I envisioned a lop cheong inside a "bun" made
of glutinous rice steamed in a hog casing and then split
to accommodate the sausage. It was NT$3, or about 40c US.
What I got - the "bun" as described, split as expected,
but the inside sausage was another glutinous rice
monstrosity rather than a delicious Chinese sausage. So
I got a double dose of starch. I admit that the inside
sausage had been dipped in sweetened lard to simulate
lop cheong flavor, but still.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Easy Cheese and Shrimp Gyozas (East/west)
 Categories: Appetizers, Seafood, Cheese
   Servings:  4

    1/2 lb Medium shrimp (41 to 40 per
           -pound) shelled and deveined
  1 1/2 ts Salt
      1 ts Finely minced ginger or
           -ginger juice
      2 ts Dry sherry or rice wine
      1 ts Cornstarch
      5    Fresh water chestnuts,
           -finely chopped
      2    Green onions, chopped
  1 1/2 tb Chopped fresh coriander
      2    Chinese sausages, finely
           -chopped
  1 1/4 c  Grated Monterey Jack cheese
           -(about 5 ounces)
      1 pk Round siu mai wrappers or
           -won ton wrappers
           LIME CREAM SAUCE
           (see note)
      1 tb Oil
    2/3 c  Chicken stock
  1 1/2 c  Heavy cream
      1 tb Lime juice

  Salt and white pepper to taste Sprigs of fresh coriander

  Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes.
  Rinse thoroughly, drain and pat dry.

  Finely chop shrimp and put them in a mixing bowl.

  Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green
  onions, coriander, sausage and cheese to mix- ture; mix thoroughly.

  If you are using won ton wrappers, trim the corner to make a circle.

  Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the
  edge of the wrapper with water and fold in half to enclose filling and form
  a half-circle. Pinch the edges together to seal.

  Set on a baking sheet; cover with a towel. Repeat with remaining filling
  and wrappers.

  To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch
  nonstick skillet and set over medium heat.

  Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until
  lightly browned. Turn the gyozas over to brown other side, about 1 minute
  longer.

  Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and
  cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.

  Increase heat under skillet to high, add cream; bring to a boil stirring
  for 45 seconds until thickened. Stir in lime juice.

  Season with salt and pepper.

  To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
  Garnish with fresh coriander springs.

  Note: There is enough filling to make 4 dozen gyozas. The amount of sauce
  indicated above is enough for 12 gyozas. If you want to make more, multiple
  the sauce ingredients, but bear in mind that you will have to make the
  sauce separately as part of each batch. Freeze extra uncooked gyozas on a
  baking sheet; when frozen, transfer them to a freezer bag. Do not defrost
  before browning.

  Makes 4 dozen gyozas. Serves 16.

  Source: deranged but unknown

MMMMM


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