I am interested in a steamed recipe, using meat and the thicker dough, Lee

what meat and what dough? G
"Stormmee" > wrote in message
...
> I am interested in a steamed recipe, using meat and the thicker dough, Lee
>
>

the dough i prefer is the thicker one, and as to the meat i prefer it not be
shrimp, any other meat is fine, thanks,

Lee
"Graeme...in London" > wrote in message
...
> what meat and what dough? G
> "Stormmee" > wrote in message
> ...
>> I am interested in a steamed recipe, using meat and the thicker dough,
>> Lee
>>
>>
>
>

"Stormmee" > wrote:
> the dough i prefer is the thicker one, and as to the meat i prefer it not
> be shrimp, any other meat is fine, thanks,

You might want to check for "Dim Sum Dumplings" at Amazon or Barnes &
Noble. You could also try this:

Shu Mai (Siu Mai) Dumplings

Ingredients:

* 1/2 lb ground pork
* 2 dried chinese mushrooms, soaked, then trimmed & chopped fine
* 1 tablespoon chopped fresh green ginger
* 2 green onions chopped fine
* 1 tablespoon soy sauce
* 1 teaspoon rice wine
* 1 teaspoon sesame oil
* 2 tablespoons potato starch
* dash of salt, or to taste
* 24 gyoza wrappers

Preparation

Combine all ingredients except for the wrapper, mixing well. Place about a
tablespoon of filling on each wrapper, and gather up the sides to form
ripples, leaving the center open. Wack the bottom of the dumpling on the
counter so that it will stand up. When all the shu mai are filled, steam in
a bamboo steamer for about 5-6 minutes, until cooked. Serve with sweet and
sour sauce or other dipping sauces.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

thank you, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> the dough i prefer is the thicker one, and as to the meat i prefer it not
>> be shrimp, any other meat is fine, thanks,
>
> You might want to check for "Dim Sum Dumplings" at Amazon or Barnes &
> Noble. You could also try this:
>
> Shu Mai (Siu Mai) Dumplings
>
> Ingredients:
>
> * 1/2 lb ground pork
> * 2 dried chinese mushrooms, soaked, then trimmed & chopped fine
> * 1 tablespoon chopped fresh green ginger
> * 2 green onions chopped fine
> * 1 tablespoon soy sauce
> * 1 teaspoon rice wine
> * 1 teaspoon sesame oil
> * 2 tablespoons potato starch
> * dash of salt, or to taste
> * 24 gyoza wrappers
>
> Preparation
>
> Combine all ingredients except for the wrapper, mixing well. Place about a
> tablespoon of filling on each wrapper, and gather up the sides to form
> ripples, leaving the center open. Wack the bottom of the dumpling on the
> counter so that it will stand up. When all the shu mai are filled, steam
> in
> a bamboo steamer for about 5-6 minutes, until cooked. Serve with sweet and
> sour sauce or other dipping sauces.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

"Nunya Bidnits" > wrote:
> [ . . . ]
> Green ginger? How is that different from ginger root?

It's early ginger. Regular fresh ginger is fine, but stronger. Use less.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Try this recipe from sensiblecookingdotorg.
Ingredients:

For wrap:

• 2-cup whole-wheat flour
• 4 cup all purpose flour
• 2 table spoon of oil
• 1 ½ cup of water (depending on the dough don’t put the water all at once, gradually use it)
• 1 Tea spoon salt

Note: Alternatively you can get the pasta wrapper or egg roll wrap from any grocery store.


For filling:

• 2lb Any lean minced meat (Turkey, Pork, Chicken, Lamb, Beef etc) or meat with fat (depending on your preference)

Note: This dish can be made with vegetables as well. Just substitute the meat with vegetables.

• 2 large red onions
• 1 small cup cabbage.
• 1 small bunch of cilantro.
• 1 De-seeded jalapeno or as per taste.
• 2 teaspoon of ginger.
• 1 tablespoon of garlic.
• 1 teaspoon of coriander powder
• 1 ½ tablespoon of cumin powder.
• 1 teaspoon of black pepper crushed.
• 2 tablespoon of oil.
• 1 handful of Parmesan cheese if the meat is lean otherwise it is optional.
• Salt to taste.

Note: Spice can be more or less depending on the taste.

Method:

For filling:

1. Put the onion, cilantro and cabbage in a Bosch food processor and roughly puree them.


2. Now remove the cilantro and onion paste and put garlic, ginger, and jalapeno in the same blender and make a fine pure.

4. Now put all the ingredients for filling in a bowl and mix well.


5. Cover and let it chill in fridge for 1hr.


For wrap:

1. Mix both flour in a Bosch universal mixture along with salt and oil. Add the water slowly until you reach the consistency you want.


Note: Dough should not be very sticky.

1. Now make the dough into small round pieces and roll them flat with rolling pin. Make them as thin as u can. The bottom part should be thicker then the rest.Repeat this process for rest of the dough and you can make them the size you prefer.


Note: If you don’t have enough time to make the dough you can get the pasta wrapper from any grocery store and use that instead.

Now let’s make momo.

1. Place the filling in the center of the wrap and start making crease bringing all the ends together.


2. Make them into round shape.


Note: Make sure there are no holes for air and juices to escape.


Get the steamer ready with boiling water and oil the surface .Put the momos in steamer and steam them for 30 minutes or depending on the thickness of dough. When they are done the warp turns shiny.


You can serve it hot or cold with the sauce or soup of your choice. I usually serve it with sesame and tomato sauce. It’s easy to make sauce. Just roast the tomato and sesame seeds separately. Allow them to cool and put them in mixture with salt and lemon juice and make a fine pure. Or if you prefer it sweet add honey or xagave.