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Dim Sum and Other Snack Foods
2 half pound pieces of silken bean curd, pressed lightly to remove some water
1/4 pound minced or ground pork
1 egg white
1 teaspoon salt
1 Tablespoon ground white pepper
1 Tablespoon cornstarch
3 Tablespoons corn oil
1 scallion, white part only, minced
1 teaspoon fresh ginger, minced
3 black mushrooms, soaked, stems removed, and quartered
1/4 cup bamboo shoots, sliced
1 Tablespoon minced Smithfield ham
3 cups chicken broth
1 Tablespoon chicken fat or solid shortening
5 snow peas, cut in half
1 Tablespoon cornstarch mixed with one tablespoon cold water
1. Mash bean curd and mix with pork and egg white. Mix in salt, pepper, and cornstarch. Then, using slightly wet hands, shape into forty balls, each about one-inch in diameter.
2. Heat corn oil and fry the bean curd balls until lightly browned, remove and drain onto paper towels.
3. In remaining oil, fry scallion and ginger for one minute, and remove and discard them, then add mushroom and bamboo shoots to the oil and fry them for two minutes.
4. Add ham, chicken broth, chicken fat, and bean curd balls and simmer for twenty minutes, then add snow peas and simmer another half minute before adding cornstarch mixture. Bring to the boil stirring all the time, and serve.