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 Chinese
Food --- I,
II, III, IV,
V, VI
 Steamed
Pork Dumplings
Ingredients (1 servings)
 1
pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or use canned but
squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg
SEASONING:
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch
Instructions
Shell, devein, wash, and drain prawns. Dice
into bits.
Boil mushrooms in water for 10 minutes, rinse,
squeeze dry, cut off and discard stems; then chop into very small pieces.
Combine the pork, mushrooms, prawns, and onion.
Put mixture on chopping board and chop 10 to 15 strokes with cleaver.
(Use a sharp knife if you don't have a cleaver.) Texture, when you're
finished, should be slightly finer than hamburger.
Add "seasoning" and the egg to the pork mixture.
Mix well.
To make dumpling, place 1 Tb filling in the
center of a dumpling skin. Then bring all sides of the skin up to cover
the meat as much as possible, without closing. The top of the dumpling
is left open.
Cook dumplings by steaming for 30 minutes. Use
as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing
by steaming 10 minutes.
Serve with soy sauce, hot sauce, or mustard.
* Dumpling skins are similar to won ton skins,
except that they are round and slightly thinner. You may substitute won
ton skins by merely cutting off the corners to round off the skin.
SOURCE: Chopstick, Cleaver and Wok.
Spring
Rolls (Fried Egg Roll)
Ingredients (8 servings)
 1/2
lb Lean pork, chopped
1 1/2 c Bean sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo shoots, thinly sliced
1/2 c Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 ts Soy sauce
1 ts Suar
1 tb Sesame oil
Dash pepper
8 Egg roll wrappers
Instructions
Mix all ingredients together. Fill eggroll
wrappers. Fold in sides, roll, seal with water or egg white. Deep fry
in HOT oil until brown. Remove and drain. This will make 6 to 12 depending
on how much filling you use.
Barbecued
Pork Buns
Ingredients (16 servings)
1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches square
FILLING:
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)
Instructions
Mix together the warm water, 1/2 tsp. sugar
and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8
oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into
a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover
with a damp cloth and set dough in a warm place. Allow the dough to rise
for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce,
oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch
and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute.
Let cool before using.
After 3 hours, when the dough has risen, shape
into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close
ans twist dough to form a bun. Put the bun on a 2 inch square of white
paper. (This prevents the bun from becoming soggy while steaming.) Place
8 buns in a pie pan and allow them to set and rist for 15 minutes in a
warm place.
Steam for 25 minutes.
Custard
Tarts
 Ingredients
(About 2 dozens)
All Ingredients should be prepared before you
start cooking this will save time and make cooking the dish easier and
more enjoyable.
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt
1 cup (250ml) vegetable shortening or
lard
4 to 6 tablespoons (60 to 90ml) hot tap
water
3 eggs
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk
Preparation
Combine flour and 1/2 teaspoon (2ml) of salt
in mixing bowl. Cut in shortening until mixture resembles bread crumbs.
Mix in enough water to form a dough ball. Cut in half.
Roll out each half on lightly floured surface
until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm)
in diameter.
Fit pastry circles into greased muffin cups,
pressing sides so they reach rims.
Beat eggs. Stir in sugar and remaining 1/2
teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons
(30ml) egg mixture into each pastry.
Bake in preheated 350F (180C) oven until knife
inserted in center of custards comes out clean. 25 to 30 minutes. Remove
tarts from pan. Cool on wire racks.
Sweet
Almond Pudding
Ingredients (4 servings)
 1/3
c Sweet rice flour
2 tb + 2 t almond powder
1/2 c Cold water
3 c Cold milk
1/4 c Granulated sugar
1/4 c Sliced pitted red dates
3 tb Cold milk, if needed
Instructions
In small bowl, mix rice flour & almond
powder; add cold water a little at a time to make a thick, smooth paste.
Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining
milk, and slowly heat to just under boiling, stirring constantly. Keep
stirring to prevent lumping & burning. Turn off heat, cover &
remove to cool place. You can prepare this first stage anytime ahead of
dinner, keep covered & refrigerated. Pudding should be finished just
before serving.
Just before serving, reheat pudding, stirring
constantly. When hot, add sugar a little at a time. Keep stirring. Add
sliced dates. Cook just under boiling point for 1 minute. Add extra milk
if pudding becomes too thick: it should
have consistency of melted ice cream. Pour into individual bowls &
serve hot.
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