Cabbage Dumplings
- ----------------------------------FILLING----------------------------------
- 12 oz Peeled cooked shrimps
- 1/2 ts Salt
- 1/2 ts Sugar
- Pinch of pepper
- 1 ts Cornflour
- 3 oz Carrots, parboiled
- -and finely diced
- A few drops of sesame oil
- 1 tb Chopped parsley
-----------------------------------DOUGH-----------------------------------
5 oz Strong white flou
L/2 oz cornf lour
4 ts Salt
7 fl Boiling water
4 oz Lard
A few drops of green food
-colouring
First make the filling. Roughly chop the shrimps. Add the salt, sugar,
pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to
bind the ingredients together. Chill for 30 minutes. For the dough, sift
the flour, cornfiour and salt into a large bowl. Pour in the boiling water
and stir quickly, then knead the mixture with the lard on to a lightly
floured surface until smooth. Roll the dough into cylinder, then cut it
into 40 equal portions. Flatten a portion of dough, then roll it out thinly
to give a round or oval shape. Put a little filling in the mlddle, then
enclose lt in the dough, pressineg the edges together to make a three-sided
seam. Some of the dumplings can be folded in half and the edges pinched
into a frilly pattern. Alternatively, the top of the dumplings can be left.
Brush the very edge of the pastry with a little food colouring. Continue
until all the dough and filling is used. Arrange the dumplings in a greased
steamer and simmer and cook over boiling water for 8 minutes. Serve at
once.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
5 oz Strong white flou
L/2 oz cornf lour
4 ts Salt
7 fl Boiling water
4 oz Lard
A few drops of green food
-colouring
First make the filling. Roughly chop the shrimps. Add the salt, sugar,
pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to
bind the ingredients together. Chill for 30 minutes. For the dough, sift
the flour, cornfiour and salt into a large bowl. Pour in the boiling water
and stir quickly, then knead the mixture with the lard on to a lightly
floured surface until smooth. Roll the dough into cylinder, then cut it
into 40 equal portions. Flatten a portion of dough, then roll it out thinly
to give a round or oval shape. Put a little filling in the mlddle, then
enclose lt in the dough, pressineg the edges together to make a three-sided
seam. Some of the dumplings can be folded in half and the edges pinched
into a frilly pattern. Alternatively, the top of the dumplings can be left.
Brush the very edge of the pastry with a little food colouring. Continue
until all the dough and filling is used. Arrange the dumplings in a greased
steamer and simmer and cook over boiling water for 8 minutes. Serve at
once.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
