The Everything Chinese Cookbook (15 page)

Translucent Dumpling Dough (page 51)

6 ounces raw shrimp

4 tablespoons shredded canned bamboo shoots

1 teaspoon oyster sauce

1 teaspoon sugar

¾ teaspoon Chinese rice wine or dry sherry

¼ teaspoon sesame oil

1. Peel and devein the shrimp. Mince finely. Rinse the bamboo shoots in warm water. Drain well. Combine the shrimp and bamboo shoots with the oyster sauce, sugar, rice wine, and sesame oil. Chill.
   
2. Work the rested dough if necessary. Cut into quarters. Roll each quarter into a cylinder. Cut into 6 equal pieces (each piece should be approximately 1 inch thick and 1 inch wide). You should now have 24 pieces.
   
3. On wax paper, roll each piece of dough into a circle 2½ –3 inches in size. Cover with a towel while rolling out the remainder to prevent drying.
   
4. Prepare the wok for steaming. Place up to 1 teaspoon of the filling in each dumpling. Carefully fold the dough over the filling and pleat the edges.
   
5. Place the dumplings 1 inch apart for steaming. Steam, covered, on medium heat for 15–20 minutes, or until the dumplings are done.
   

Water for boiling wontons

24 filled wonton dumplings

6 cups chicken broth or stock

½ cup shredded napa cabbage

Salt and pepper, to taste

1 green onion, thinly sliced

1. Bring a large pot of water to a boil. Add the wonton dumplings, making sure there is enough room for them to move about freely. Boil for at least 5 minutes, until the wontons rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
   
2. Bring the chicken stock to a boil. Add the cabbage and cook until tender. Season the broth with salt and pepper. Add the cooked won-tons and bring the soup back to a boil. Remove the pot from the heat and add the green onion. When serving, allow 6 wontons per person.
   

1 bunch watercress

4 cups chicken stock

1 pinch salt

¼ teaspoon sugar

teaspoon white pepper

1. Wash the watercress and drain thoroughly. In a large saucepan, add the chicken stock and bring to a boil.
   
2. Add the salt, sugar, and white pepper. Add the watercress, and cook for another 2–3 minutes. Serve hot.
   

Canned Broth or Homemade Stock?

Many recipes in the Book call for chicken broth. Nothing beats a good homemade stock, but canned chicken broth is an acceptable alternative. If possible, choose brands labeled “reduced sodium.”

6 dried mushrooms

¼ cup dried lily buds

1 cake firm tofu

6 cups chicken stock, or 5 cups stock and 1 cup mushroom soaking liquid

¼ cup ground pork

1 teaspoon salt

2 tablespoons soy sauce

2 tablespoons mildly sweetened rice vinegar

½ teaspoon white pepper, or to taste

1 tablespoon tapioca starch

¼ cup water

1 egg white, lightly beaten

1 green onion, minced

A few drops of sesame oil

1. Soak the dried mushrooms in hot water for 20 minutes to soften. Give the mushrooms a little squeeze to remove excess water and cut into thin slices. Reserve the soaking liquid if desired. Soak the dried lily buds in hot water for 20 minutes. Drain.
   
2. Cut the tofu into cubes.
   
3. In a large saucepan, bring the chicken stock or stock and mushroom liquid mixture to a boil. When it is boiling, add the mushrooms, lily buds, tofu, and the ground pork.
   
4. Bring back to a boil and add the salt, soy sauce, rice vinegar, and white pepper.
   
5. Mix the tapioca starch and water and slowly pour it into the soup, stirring. When the soup thickens, turn off the heat.
   
6. Pour in the egg white and stir quickly to form thin shreds. Stir in the green onion. Drizzle with sesame oil. Give a final stir.
   

Freezing Instructions

This dish can be prepared ahead of time and frozen. Prepare the soup, leaving out the tofu and egg. When ready to serve, thaw the soup, add the tofu, and bring to a boil. When the soup is boiling, add the beaten egg white.