Steamed dumplings, thai style

1 Servings

Ingredients

Quantity Ingredient
1 cup CAKE flour
1 cup CORN flour
¾ cup Boiling water
2 tablespoons Oil
⅓ cup Minced onion
6 ounces Ground pork
2 teaspoons Salt
½ teaspoon Pepper
1½ tablespoon Sugar
3 tablespoons Chopped; unsalted dry roasted peanuts
Lettuce leaves

Directions

Makes 20 to 24 dumplings

1. Sift the cake flour and corn flour together, over a large bowl, until they are well mixed (may take a few siftings) 2. Gradually add boiling water, stirring constantly 3. Knead into a smooth dough. Set aside in a bowl and cover with a damp cloth.

4. Heat oil in a skillet over medium heat. Saute the onion until transparent. Add the pork. Mash with wooden spoon to break up lumps. turn the meat constantly while cooking. cook until all of the meat turns white.

Add salt, pepper, and sugar.

5. Stir in peanuts and remove from heat.

6. With a perforated spoon, remove as much fat as possible while while transferring the mixture to a bowl. Set aside to cool.

7. Oil a large plate. Oil the plams of your hands and pat about 1 T of dough into a 3-inch round. Make sure the center is thicker than the edge.

8. Place a tsp. of pork mixture in the center of the dough and fold the dough over.

9. Pinch around the edge to seal. Place each dumpling on the oiled plate.

Repeat with the remaining ingredients.

10. Boil water in a steamer. Lay wet cheesecloth over the upper tray section to prevent dumplings from sticking 11. Place the dumplings on the cheesecloth and steam for 15 minutes.

12. Lay crisp lettuce attractively on a serving platter and place the dumplings over the lettuce in a pleasing configuration (remember presentation!)

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Apr 11, 1998

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