Golden Blossoms & Shrimp Dumplings

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            FOOD FUNNY
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Thanks to Alan Withee for this:

The new supermarket near our house has an automatic water mister to keep
the produce fresh. Just before it goes on, you hear the sound of distant
thunder and the smell of fresh rain. When you approach the milk cases,
you hear cows mooing and witness the scent of fresh hay. When you
approach the egg case, you hear hens cluck and cackle and the air is
filled with the pleasing aroma of bacon and eggs frying. The veggie
department features the smell of fresh buttered corn. I'm afraid to buy
toilet paper there any more.

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            TODAY'S RECIPES
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Chinese cooks traditionally chop meat with a pair of cleavers,
but you might prefer to use a food processor. Be careful not to
process until it turns to mush - the chicken and shrimp should
retain some of their texture.

Golden Blossoms (So Jar Gai Yuen)

For the batter:
3/4 cup (180 ml) all-purpose flour
1 Tbs (15 ml) cornstarch (cornflour)
Salt to taste
3/4 cup (180 ml) water
2 Tsp (10 ml) peanut or vegetable oil
1/2 tsp (2 ml) grated fresh ginger
1 egg white, beaten until stiff peaks form

For the filling:
1/2 lb (225 g) skinless, boneless chicken breast, finely chopped
1/2 lb (225 g) shrimp, peeled and deveined, finely chopped
3 scallions (spring onions), green and white parts, finely chopped
1/2 cup (125 ml) whole kernel corn
2 tsp (10 ml) cornstarch (cornflour)
Salt and ground white pepper to taste
Peanut or vegetable oil for deep frying

Sift the flour, cornstarch, and salt into a bowl. Add the water and
beat with a wooden spoon until smooth. Stir in the oil and ginger
and let rest for 30 minutes. Fold in the egg white immediately before using.

Mix the filling ingredients until thoroughly combined. Roll into
bite-sized balls and dip into the batter. Fry a few at a time in
350F (180C) oil until puffed and golden brown, 3 to 4 minutes.
Drain on a wire rack and serve immediately. Serves 4 to 6.

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These little steamed dumplings have been served at every dim
sum I have ever enjoyed. Unlike some of the dumplings you'll
find at a good dim sum, these don't require any practice or
dexterity to make. These are easier to make if you have a large
bamboo steamer, but you can use any steamer arrangement you have.

Shrimp Dumplings (Shiu Mai)

1 lb (450 g) shrimp, peeled, deveined, and finely chopped
1/2 lb (225 g) ground pork
6 dried shiitake mushrooms,
soaked in hot water for 30 minutes, stems removed, and caps finely chopped
6 canned water chestnuts, finely chopped
3 Tbs (45 ml) finely chopped canned bamboo shoots
3 scallions (spring onions), green and white parts, finely chopped
1 egg white
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) Chinese rice wine or dry sherry (optional)
1 tsp (5 ml) sesame oil
24 wonton wrappers

Combine all ingredients except the wonton wrappers in a bowl and mix
thoroughly. Place a heaping teaspoon of the filling in the center of
each wonton wrapper. Form into small purse-shaped dumplings, flat on the
bottom, open on the top, and with a slight hourglass shape. Place in a
single layer in a steamer and cook tightly covered over boiling water
for 20 minutes. Serve hot or cold. Serves 4 to 6.
Received on Mon Jan 22 16:29:52 2007