MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dim Sum - Shao-Mai Steamed Pork Dumplings
Categories: Oriental, Pork, Wine, Appetisers
Yield: 4 Servings

1/2 lb Shao mai wrappers
2 Stalks celery cabbage
1 lb Boneless pork shoulder;
- fine ground
1 tb Chinese rice wine
+=OR=+
1 tb Pale dry sherry
1 tb Soy sauce
2 ts Salt
1 ts Sugar
1/4 c Fine chopped bamboo shoots
1 tb Corn starch

PREPARE AHEAD: With a cleaver or heavy, sharp knife, cut
off the flat ends and trim away any wilted green tops
from the cabbage stalks. Wash the stalks under cold
running water, then drain them thoroughly and chop into
a very fine dice. Place the chopped cabbage in a kitchen
towel or double layer of cheesecloth and squeeze firmly
to extract as much of its moisture as possible.

In a bowl, combine the pork, wine, soy sauce, salt, sugar
and corn starch, and, with a large spoon, mix thoroughly
together. Stir in the cabbage and bamboo shoots.

To fill each dumpling, place a shao mai wrapper on the
palm of your hand and cup it loosely. Place one tb of the
filling in the cup. Then, with your other hand, gather
the sides of the wrapper around the filling, letting the
wrapper pleat naturally. Squeeze the middle gently to
make sure that the wrapper fits firmly against the
filling, and to give the cylinder a faintly wasp-waisted
look. Tap the dumpling to flatten its bottom so it can
stand upright.

When all the dumplings are made, place them on a greased
heatproof plate 1/2 inch smaller in diameter than the pot
in which you plan to steam them. Cover with plastic wrap
and refrigerate until you are ready to cook them - but no
longer than 2-3 hours.

TO COOK: Pour enough boiling water into the lower part
of a steamer to come within 1" of the cooking rack. Place
the plate of dumplings on the rack. Over high heat, bring
the water in the steamer to a rolling boil. Cover the pan
tightly and steam for 30 minutes.

NOTES: If the dumplings must be made in two or more
batches, keep the finished dumplings warm as you proceed
with the rest by covering them with a saucepan lid. Or
they may be reheated in the steamer for a minute or so
before serving. In any case, during the steaming process,
it is wise to keep a kettle of boiling water at hand if
the water in the steamer boils away/needs replenishing.

Serve the dumplings on the steamer plate set directly on
a platter or, with chopsticks, tongs or a slotted spoon,
transfer the finished dumplings to a heated platter.

For a dipping sauce, I pour about 4 parts soy sauce in a
small bowl with one part vinegar, a splash of sesame oil,
and a little finely sliced scallion for garnish. Leftover
dumplings may be frozen and resteamed briefly to serve.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Bell Peppers Stir Fry Recipe
Categories: Oriental, Poultry, Vegetables, Wine
Yield: 3 Servings

700 g (1.5 lb) chicken; skinned,
- boned
2 lg Red bell peppers
2 lg Green bell peppers
1 ts Cornstarch
2 c Peanut oil
1 ts Pre-chopped garlic

MMMMM--------------------------MARINADE-------------------------------
1/4 ts Salt
1 tb Sherry
1 Egg white
1 tb Cornstarch
1/2 tb Oil

MMMMM---------------------------SAUCE--------------------------------
2 tb Soy sauce
1 tb Chinkiang vinegar
2 ts Sherry
1 ts Sugar

Remove all of the fat from the chicken and then cut each
piece into 1 inch chunks and place in a container that has
a tight fitting lid.

Next, apply the marinade in the following order. First
sprinkle in the salt mixing it in with your hands to make
sure that each piece gets evenly coated. Then stir in the
sherry.

Next add the egg white slowly using your hand to gently
coat each piece of chicken while making sure not to froth
the egg.

Then sprinkle in the cornstarch coating each piece.

Finally, add the oil and stir to coat. Let the meat
marinate for 30 minutes at room temperature.

While the chicken marinates, prepare the other
ingredients. Cut both the red and green peppers in half
and remove their stems, seeds, and inner white meat.

Then rinse all of the halves under cold running water and
dry them with paper towels. Cut each of the pepper halves
into 1" pieces and set them aside.

In a cup, mix together all of the ingredients for the
sauce and then set this mixture aside.

In a smaller cup, mix the cornstarch with just a little
water until it dissolves and then set it aside as well.

When the chicken has marinated, in a wok heat the peanut
oil on medium high. Keep in mind that we don’t want the
oil so hot that the meat sizzles. If the oil is too hot it
will overcook the meat and make it tough.

Once the oil is heated, add the meat and lightly stir with
either a fork or chopsticks for just 30 seconds to a
minute, or until cooked through. Then remove it with a
slotted spoon and place the chicken pieces on a plate
lined with paper towels.

After the chicken is done, remove all of the oil from the
wok except for 1 tablespoon.

Heat this tablespoon of oil on high. Once it is hot, add
the pre chopped garlic and stir fry it for 30 seconds.
Then add the red and green peppers and stir fry everything
for 3 to 4 minutes.

Next add the sauce mixture and return the chicken to the
wok. Mix everything together and let it come to a boil.
Once the sauce just begins to bubble, add the cornstarch
mixture and stir until the sauce thickens.

Remove it from the heat and serve.

Makes 3 servings.

Recipe by: Lila Voo

From: http://www.123tamil.in

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