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Dim Sum and Wokman
Dim Sum

Ha Gow

Ingredients:

wonton.jpg

1 package round wonton skins,or square with corners cut round
1/2 lb Raw shrimp, peeled and chopped
1/4 lb Precooked salad shrimp,chopped
2 oz Pork fat, chopped fine
1/4 c Bamboo shoots, chopped
1/4 ts Ground white pepper
1/4 ts Grated fresh ginger
1/2 ts Salt
1/2 ts Sesame oil
1 tb Chopped green onion
1 Egg white
1 tb Dry sherry
1 tb Cornstarch

Procedure:

Place all filling ingredients in a bowl and mix well,
by hand until the ingredients form a smooth and rather
firm stuffing. This will take about 2 minutes.

Place 1 tbs. of the shrimp filling in the center of the
wrapper and fold over into a half-moon. Use a
tiny bit of water for sealing the edges. Be sure to
gently press out all the air. If you wish, you can
form little pleats in the dough for added decoration.
Steam on an oiled bamboo steaming rack for 12 minutes.

Makes 24

CANTONESE FISH FILLED WON TONS

Yield: 24 servings

1 1/2 tb Sesame seed oil
1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice

Servings: 24

Heat 1/2 ts sesame oil in wok over low heat.Add flounder cubes
and garlic and simmer for 5 minutes. Remove.To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes.Push
veggies to side of wok.In center well add mushrooms and lemon
juice. Stir-fry one minute.Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. Mix cornstarch and water till blended well.Add to flounder mixture in wok. Blend. Simmer till thickened.Remove fish filling from wok to bowl. 9. Assemble wontons and boil or deep-fry


2 ts Lemon juice

Servings: 24

Heat 1/2 ts sesame oil in wok over low heat.Add flounder cubes
and garlic and simmer for 5 minutes. Remove.To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes.Push
veggies to side of wok.In center well add mushrooms and lemon
juice. Stir-fry one minute.Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. Mix cornstarch and water till blended well.Add to flounder mixture in wok. Blend. Simmer till thickened.Remove fish filling from wok to bowl. 9. Assemble wontons and boilor deep-fry

STUFFED CLAMS(Recipe Source)

Serves 4 to 6
2 dozen clams
water for steaming
1 tablespoon sherry
1 green onion, cut on the diagonal into thirds
1 slice ginger
3/4 pound ground pork
1 tablespoon sherry
1 tablespoon light soy sauce
salt to taste (less than a teaspoon)
1 tablespoon cornstarch

Mixture
1 tablespoon cornstarch, dissolved in 2 tablespoons water

Sauce
2 tablespoons light soy sauce
1 cup chicken stock
1 teaspoon sugar

oil for cooking (stir-frying or deep-frying)

Directions:
Scrub the outside of the clams with a brush. Soak the clams for about 15 - 20
minutes, then wash under running water to remove any sand. Drain.
Place the drained clams in a bowl and add the ginger, green onion, and sherry.
Steam the clams until the shells open (about 10 minutes). While the clams are
steaming, mix together the cornstarch/water mixture into a paste, and combine
the sauce ingredients. When the clams are finished steaming, shell them,
setting the shells aside for later. Mince the clams and mix together with the
ground pork.
Place the pork/clam mixture in a bowl and use chopsticks to mix in 1
tablespoon sherry, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, and
salt to taste.
Stuff this mixture into the clam half-shells. Give the cornstarch/water
mixture a quick re-stir and rub this paste over the mixture. Save any extra.
At this point you can either stir-fry or deep-fry the clams. If deep-frying,
be careful to deep-fry only a few clams at a time, meat side up, sliding them
carefully into the wok so that the oil doesn't splatter. Deep-fry until golden
in color and drain on paper towels or a tempura rack if you have one. If
stir-frying, place the clams in meat side down and stir-fry until golden. Do
not remove from the wok.
Lower the heat and add the sauce ingredients to the wok. Bring to a boil. If
deep-frying add the clams back to the wok. Allow to simmer for about 20
minutes. Use the remaining cornstarch/water mixture to thicken the liquid.
Stuff clam shells with this mixture. Smooth tops with dissolved cornstarch.
Heat oil in wok. Fry clams meat side down until light brown. Add stock, 2
tablespoons soy sauce,and sugar. Cover. Cook 20 minutes. Thicken liquid with
remaining dissolved cornstarch.