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Japanese Carrot Dressing Recipe
| Japanese Foods
Type: Japanese Carrot Dressing Free Cooking Recipe - Japanese Foods This is a good one! Ingredients / Directions 1 sm carrot; peeled and thinly 1 sliced or shredded 2 tb mirin 2 tb vinegar or cider vinegar 1 tb soy sauce 1 ts dark sesame oil 1/2 sm onion
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Boston Brown Bread Recipe
| Bread
Type: Boston Brown Bread Free Cooking Recipe - Bread Amazing! Ingredients / Directions 1 cup(s)ful rye meal2 tablespoonfuls Crisco1 cup(s)ful sugar1 cup(s)ful cornmeal1 cup(s)ful graham flour? tablespoonful baking soda1/3 teaspoonful salt? cup(s)ful molasses1? cup(s)fuls sweet milk To
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Entre
| Ukrainian Recipes
Cooking receipe to make Entre under category Ukrainian Recipes. You may find some video clips related to this receipe below.HUSSAR ROAST (gusars[tubepress mode='tag', tagValue='Entre']
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sizzling seafood on crisp rice noodles
| General Recipes
Cooking receipe to make sizzling seafood on crisp rice noodles under category General Recipes. You may find some video clips related to this receipe below.sizzling seafood on crisp rice noodleschinese6 medium sized green prawns200g cod or other white fish4 calamari tubes6 scallops150 g rice vermicel
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Cooking receipe to make steamed open dumplings under category General Recipes. You may find some video clips related to this receipe below.
steamed open dumplings
chinese
southern region
1 packet wuntun skins
filling
350g mince pork
2 tablespoons Parma ham or lean English smoked bacon finely chopped
1 tablespoon light soy sauce
2 teaspoons dry sherry or rice wine
11/2 tablespoons spring onions finely chopped
1 teaspoon fresh ginger finely chopped
1 teaspoon sesame oil
1 egg beaten
1 teaspoon sugar
Combine the filling ingredients and mix them together well.
Spoon a generous portion of filling onto each wuntun skin.
Bring up the sides and press them down over the top of the filling mixture.
Tap the dumpling on the bottom to make a flat base.
The top should be wide open exposing the meat filling.
Set up a steamer or put a rack inside a wok or large deep pot.
Pour in about 5cm of water and bring it to the boil.
Put the dumplings on a plate and place this into the steamer or onto the rack.
Cover the pot tightly turn the heat low and steam gently for about 20 minutes. (You may have to do this in several batches.)
Serve the dumplings hot with your choice of dipping sauce.
Keep the first batch warm by covering them with foil and placing them in a warm but switched off oven until all the dumplings are ready to serve.
This is a favourite snack in many dim sum teahouses throughout southern China. It is merely a wuntun or egg dough dumpling which is filled and steamed instead of being poached and deep fried. The steamed dumpling has a character wholly different to pan fried or boiled dumplings. The texture and taste of the steamed dumpling filling is more pronounced yet delicate and subtle at the same time. The skin once steamed retains a slightly chewy texture. Wuntun skins can be obtained fresh or frozen from Chinese grocers and filled wuntun can be frozen successfully and thawed when required. This dish can be made ahead of time and re heated by resteaming when you are ready to serve it.
Serves 4
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