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Dough
1 cup wheat starch
2/3 cup tapioca starch
1/2 tsp. salt
1 cup boiling water
2 tsp. oil
Filling
12 oz. prawns cleaned
3/4 cup bamboo shoots minced
1 spring onion, minced
2 1/2 tbs. cornstarch
1 tsp. sesame oil
1 tsp. light soy sauce
1/2 tsp. white pepper
4 tsp. salt
1/2 cup oil
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Shrimp Dim Sum
Combine all the
filling ingredients and refrigerate for three hours. Mix the
dry dough ingredients thoroughly, then add the water and stir
until a dough mixture forms. Cover and let stand for fifteen
minutes. Knead the dough on an oiled surface for five minutes.
Roll the dough out as thinly as possible and cut into rounds
about three inches in diameter. To make the bonnets, pinch each
round at three evenly spaced points on the edge to form pleats,
the result of which will produce a little pouch. Fill each pouch
with a teaspoon of filling. Pinch the edge as many times as
needed to make enough pleats to close the pouch. Place the bonnets
in a lightly oiled cake or pie pan, pleats up, and then into
a steamer for fifteen minutes.
A culinary tale states that shrimp bonnets were originally
made with rice flourBut one day the chef of the Imperial kitchens
came to work roaring drunk. He began to make the shrimp bonnets
for the emperor, but in his altered state he used wheat starch
instead of rice flour. No one could tell the ifference until
the bonnets were steamed and the prawns could be seem through
the transparent dough. The emperor was delighted at this and
rewarded the chef. It was several days, however, before the
chef sobered up enough to realize his good fortune.
Related Reading
Try the Pork Dim Sum
recipe
Lonely Planet (Lonely Planet World Food Guides)
by Richard Sterling, Elizabeth Chong
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Here To Buy It On-Line
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