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27
Steamed Hong Kong Dumplings
These mild dumplings are delicately steamed to create a
texture that melts in your mouth.
DUMPLINGS
3 cups finely ground halibut or
tilapia filet
Place halibut in bowl of food processor with metal
blade. Pulse until fish is ground to a paste.
¼ cup scallion, minced
¼ cup peeled and minced fresh
ginger
Mix fish and all other dumpling ingredients in a large
bowl until well combined. Use moistened hands to
shape into 1-inch balls.
1 cup shiitake mushrooms,
minced
½ cup prosciutto, minced
¼ cup dry sherry
Line a basket steamer with tinfoil and brush the foil
with butter. Place the dumplings on the foil and put the
basket over a pot of water. Cover, bring water to a boil
(being careful that the water doesn't touch the basket)
and steam over a gentle simmer for 8 to 10 minutes
until dumplings are firm.
¼ cup soy sauce
1½ tablespoons sugar
¼ cup cornstarch
DIPPING SAUCE
1 cup soy sauce
¼ cup sugar
DIPPING SAUCE
Combine soy sauce, sugar, sesame oil, rice wine vinegar,
and orange juice in a saucepan. In a small bowl, whisk
cornstarch into cold water until completely dissolved
(a slurry). Bring the sauce to a simmer and whisk in
cornstarch slurry. Cook for several minutes until sauce
begins to thicken.
1 tablespoon dark sesame oil
½ cup rice wine vinegar
1 cup fresh orange juice
2 tablespoons cornstarch
2 tablespoons cold water
1 cup finely sliced scallions
Serve dumplings warm, glazed with the dipping sauce,
and sprinkled with scallions.
. YIELD ,
40 dumplings
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