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Steamed Rolled Dumplings
Batters and Breads
|Steamed Rolled Dumplings|
4 sheets thin steamed rice flour pancakes, five by ten inches
8 large shrimp, minced into a paste
1 egg white
1/2 cup chopped or ground pork or beef
4 Tablespoons oyster sauce
1/2 cup chicken broth
1 teaspoon sugar
1 egg yolk, beaten
1 teaspoon vegetable oil
1/2 teaspoon salt
1 Tablespoon cornstarch
1 Tablespoon minced fresh coriander
1. Put a sheet of rice flour pancake on a dry surface.
2. Mix shrimp with egg white and spread one quarter of this on the pancake but do not put any on one of the short sides. Spread one-quarter of the meat mixture on top of the shrimp mixture. Drizzle one tablespoon of the oyster sauce on this, and using a small spatula, spread it over the meat. Then roll from one short end to the other and seal the open end with egg yolk. Place on an oiled steam-proof plate. Cut the roll in half. Repeat until all rolled dumplings are made.
3. Steam for ten minutes over rapidly boiling water.
4. Mix half cup of cold water with the cornstarch, and bring to the boil stirring, until thickened. Pour over the rolls. Sprinkle with fresh coriander, and serve.