Serves 4 to 6
Ingredients:
8 oz. shelled shrimps
2 scallions, finely chopped
2 tbsp chopped beansprouts
2 tsp soy sauce
1 tsp rice wine
¼ tsp sugar
Dumplings:
2 cups flour
½ cup hot water
Directions:
- To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out into a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.
- Chop the shrimps finely and transfer them to a bowl. Stir in the scallions, bean sprouts, soy sauce, wine and sugar until mixture is thoroughly blended.
- Turn the dough out on to the floured surface and roll out into a sausage about 1 inch in diameter. Cut the dough into slices 1 inch wide. Flatten the slices evenly with your fingers until they measure about 3 inch in diameter.
- Place a teaspoon of filling in the centre of each dough circle. Gather up the dough around the filling and bring it up over, pleating it up slightly as you bring it towards the centre. Turn the ends clockwise slightly to seal the filling in completely.
- Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer, sealed side up, and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.
- Serve at once.
Pork Lo Mein
Ingredients:
1/2 lb. fresh pork butter (can use butterfly chops)
Meat Marinade:
2 tsp. cornstarch
1 tsp. sugar
1 tsp. soy sauce
1 tsp. cooking wine
Vegetables:
1 tbsp. fresh ginger (cut very fine)
5 or 6 lg. mushrooms
1/2 c. bamboo shoots
1 red bell pepper or carrot
1 sm. onion, cut in wedges
2 green onion, shredded
1 med. zucchini or celery, cut in 1 inch strips
Sauce Mixture:
4 tsp. cornstarch
1 c. chicken broth
2 tbsp. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp. ginger
4 tbsp. peanut oil
Seasoning in Noodles:
1 lb. fresh egg noodles
2 tbsp. oil (peanut)
1 tbsp. sesame oil
2 tbsp. oyster sauce or soy sauce
1 1/2 tbsp. soy sauce
1 1/2 tsp. vinegar
Preparation:
Cut pork into thin strips. Mix with meat marinade for 30 minutes.
Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips.
Mix sauce.
Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot.
Directions:
- Heat 2 tbsp. oil in wok. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 tsp. of sugar; set aside.
- Add 2 tbsp. oil and stir fry pork until done. Add sauce mixture. Stir until thickened; add the vegetables. Stir until well mixed.
- Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot, add noodle servings. Serve meat and vegetables over noodles. (You can serve over rice.)
