dave@viper.uucp (David Messer) (08/07/87)
SHU-MEI(M) USENET Cookbook SHU-MEI(M)
SHU MEI
SHU-MEI - Steamed dumplings (meatballs)
This recipe is an adaptation of the one in The Frugal Gour-
met by Jeff Smith. The bigger the batch, the better. There
are never leftovers.
INGREDIENTS (makes 35-40)
DUMPLINGS
2 lbs ground turkey
11/2 Tbsp corn starch (cornflour)
11/2 Tbsp dry sherry
3 Tbsp light soy sauce
1 Tbsp ginger, grated or finely chopped
6 cloves garlic, crushed, minced or pressed
6 green onions, chopped
1 Tbsp brown sugar
1 Tbsp sesame oil
1 pkg wonton wrappers
peanut oil
DIPPING SAUCE
11/2 cup fish sauce (You may want to dilute this with
water, depending on its strength)
1 cup vinegar
1 cup sugar
6 cloves garlic, finely minced or pressed
1 Tbsp ginger, finely minced or grated
1 Tbsp red pepper, crushed
PROCEDURE
(1) Make the dipping sauce by mixing together all of
its ingredients. Store in the refrigerator until
you are ready to use it.
(2) Stir together everything but the wrappers and the
peanut oil. Mix vigorously by hand until it
begins to bind together. (About 1 minute or so.)
(3) Place 11/2-2 Tbsp of filling in the middle of a
wonton wrapper. Fold the sides up around the meat
so that you have a little bag or cup. Press the
bottom flat so that the bag doesn't fall over.
(4) Oil racks of the steamer with peanut oil. Place
dumplings in racks.
(5) Steam for 15 to 20 minutes in covered rack over
boiling water.
(6) Serve hot with dipping sauce.
NOTES
These little gems would probably go just fine with a favor-
ite hoisin or chili dipping sauce.
The steamer racks I recommend are the Chinese bamboo ones.
You can stack them quite nicely (I find that three racks
work well) and they sit at just the right height above the
boiling water in a wok. The real advantage is that water
will not condense on your food if you use a bamboo steamer.
The dipping sauce is an adaption of one served at the
Phoenix Vietnamese restaurant in Saint Paul Minnesota; it
was originally served with eggrolls, but works splendidly
with these dumplings.
The original recipe calls for ground pork, but I find ground
turkey preferable. The flavor is lighter and the calories
far fewer. Pork is fine, though, and even hamburger could
be used in a pinch.
RATING
Difficulty: easy, but tedious. Time: 45 minutes prepara-
tion, 15-20 minutes cooking. Precision: approximate meas-
urement OK.
CONTRIBUTOR
Kathy Marschall
Submitted for her by David Messer.
Lynx Data Systems
dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave
-----CUT-----CUT-----CUT-----CUT-----CUT-----
---
David Messer (dave@viper)
Software Consultant, Lynx Data Systems
UUCP: ...{amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave
P.S. I wasn't sure which classification to apply to these
recipes. I know that M means main dish, but what does V
stand for?
------- End of Forwarded Messagerecipes@decwrl.UUCP (08/22/87)
SHU-MEI(M) USENET Cookbook SHU-MEI(M)
SHU MEI
SHU-MEI - Steamed dumplings (meatballs)
This recipe is an adaptation of the one in The Frugal Gour-
met by Jeff Smith. The bigger the batch, the better. There
are never leftovers.
INGREDIENTS (makes 35-40)
DUMPLINGS
2 lbs ground turkey
11/2 Tbsp corn starch (cornflour)
11/2 Tbsp dry sherry
3 Tbsp light soy sauce
1 Tbsp ginger, grated or finely chopped
6 cloves garlic, crushed, minced or pressed
6 green onions, chopped
1 Tbsp brown sugar
1 Tbsp sesame oil
1 pkg wonton wrappers
peanut oil
DIPPING SAUCE
11/2 cup fish sauce (You may want to dilute this with
water, depending on its strength)
1 cup vinegar
1 cup sugar
6 cloves garlic, finely minced or pressed
1 Tbsp ginger, finely minced or grated
1 Tbsp red pepper, crushed
PROCEDURE
(1) Make the dipping sauce by mixing together all of
its ingredients. Store in the refrigerator until
you are ready to use it.
(2) Stir together everything but the wrappers and the
peanut oil. Mix vigorously by hand until it
begins to bind together. (About 1 minute or so.)
(3) Place 11/2-2 Tbsp of filling in the middle of a
wonton wrapper. Fold the sides up around the meat
so that you have a little bag or cup. Press the
bottom flat so that the bag doesn't fall over.
(4) Oil racks of the steamer with peanut oil. Place
dumplings in racks.
(5) Steam for 15 to 20 minutes in covered rack over
boiling water.
(6) Serve hot with dipping sauce.
NOTES
These little gems would probably go just fine with a favor-
ite hoisin or chili dipping sauce.
The steamer racks I recommend are the Chinese bamboo ones.
You can stack them quite nicely (I find that three racks
work well) and they sit at just the right height above the
boiling water in a wok. The real advantage is that water
will not condense on your food if you use a bamboo steamer.
The dipping sauce is an adaption of one served at the
Phoenix Vietnamese restaurant in Saint Paul Minnesota; it
was originally served with eggrolls, but works splendidly
with these dumplings.
The original recipe calls for ground pork, but I find ground
turkey preferable. The flavor is lighter and the calories
far fewer. Pork is fine, though, and even hamburger could
be used in a pinch.
RATING
Difficulty: easy, but tedious. Time: 45 minutes prepara-
tion, 15-20 minutes cooking. Precision: approximate meas-
urement OK.
CONTRIBUTOR
Kathy Marschall
Submitted for her by David Messer.
Lynx Data Systems, St. Paul, Minnesota USA
dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave