I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

Recipe follows:

3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper

*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in message
...
>I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would
> be
> too glutinous. Aside from going to the store, any suggestions?

<snip>

>
> Jill
> --
> I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html

Go here and see what you have.

Got any tapioca

Dimitri wrote:

> "jmcquown" > wrote in message
> ...
> >I have no cornstarch. I have no arrowroot. I need something to help bind
> > together the filling for steamed (Asian) dumplings. I think flour would
> > be
> > too glutinous. Aside from going to the store, any suggestions?
>
> <snip>
>
> >
> > Jill
> > --
> > I used to have a handle on life...but it broke off.
>
> http://www.foodsubs.com/ThickenStarch.html
>
> Go here and see what you have.
>
> Got any tapioca

Tapioca would probably take too long. I use it in sour cherry pies and it takes
a good 45 minutes even after partial cooking. Those little dumplings take just
a few minutes.

"Dave Smith" > wrote in message
...
> Dimitri wrote:
>
>> "jmcquown" > wrote in message
>> ...
>> >I have no cornstarch. I have no arrowroot. I need something to help
>> >bind
>> > together the filling for steamed (Asian) dumplings. I think flour
>> > would
>> > be
>> > too glutinous. Aside from going to the store, any suggestions?
>>
>> <snip>
>>
>> >
>> > Jill
>> > --
>> > I used to have a handle on life...but it broke off.
>>
>> http://www.foodsubs.com/ThickenStarch.html
>>
>> Go here and see what you have.
>>
>> Got any tapioca
>
> Tapioca would probably take too long. I use it in sour cherry pies and it
> takes
> a good 45 minutes even after partial cooking. Those little dumplings take
> just
> a few minutes.

If the answer was yes she could have made tapioca flour.

Dimitri

http://www.foodsubs.com/ThickenStarc...pioca%20starch


tapioca starch = tapioca flour = cassava flour = yucca starch = almidon de
yuca Notes: Tapioca is a good choice for thickening pie fillings, since it
thickens at a lower temperature than cornstarch, remains stable when frozen,
and imparts a glossy sheen. Many pie recipes call for instant tapioca
instead of tapioca starch, but instant tapioca doesn't dissolve completely
and leaves small gelatinous blobs suspended in the liquid. This isn't a
problem in a two-crust pies, but the blobs are more noticeable in
single-crust pies. Tapioca starch is finely ground so that it dissolves
completely, eliminating the gelatinous blob problem. The starch is also
sometimes used to thicken soups, stews, and sauces, but the glossy finish
looks a bit unnatural in these kinds of dishes. It works quickly, though,
so it's a good choice if you want to correct a sauce just before serving it.
Some recipes for baked goods also call for tapioca flour because it imparts
a chewier texture. Substitutes: instant tapioca (Also good for thickening
pie fillings. If you like, pulverize the beads in a blender before using.)
OR Instant ClearJel® OR sweet rice flour (also remains stable when frozen)
OR cornstarch (doesn't dissolve as easily, separates if frozen) OR arrowroot
(separates if frozen) OR potato starch (separates if frozen) OR rice starch
(separates if frozen) OR instant flour (use twice as much; sauce will be
opaque, not clear; separates if frozen)

"Dave Smith" > wrote in message
...
> Dimitri wrote:
>
>> "jmcquown" > wrote in message
>> ...
>> >I have no cornstarch. I have no arrowroot. I need something to help
>> >bind
>> > together the filling for steamed (Asian) dumplings. I think flour
>> > would
>> > be
>> > too glutinous. Aside from going to the store, any suggestions?
>>
>> <snip>
>>
>> >
>> > Jill
>> > --
>> > I used to have a handle on life...but it broke off.
>>
>> http://www.foodsubs.com/ThickenStarch.html
>>
>> Go here and see what you have.
>>
>> Got any tapioca
>
> Tapioca would probably take too long. I use it in sour cherry pies and it
> takes
> a good 45 minutes even after partial cooking. Those little dumplings take
> just
> a few minutes.

"Dimitri" > wrote in message
om...
>
> "jmcquown" > wrote in message
> ...
> >I have no cornstarch. I have no arrowroot. I need something to help
bind
> > together the filling for steamed (Asian) dumplings. I think flour would
> > be
> > too glutinous. Aside from going to the store, any suggestions?
>
> <snip>
>
> >
> > Jill
> > --
> > I used to have a handle on life...but it broke off.
>
> http://www.foodsubs.com/ThickenStarch.html
>
> Go here and see what you have.
>
> Got any tapioca
>
Nope, no tapioca.

Jill

jmcquown wrote:
> I have no cornstarch. I have no arrowroot. I need something to help
bind
> together the filling for steamed (Asian) dumplings. I think flour
would be
> too glutinous. Aside from going to the store, any suggestions?
>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling
in the
> center of each wrapper and fold and pinch to seal with moistened
fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill
> --
> I used to have a handle on life...but it broke off.


Several websites on Google list these as substitutes:


Cornstarch Substitute

For 1 tablespoon, use 2 tablespoons all-purpose flour;
1 tablespoon potato flour or rice flour;
4 teaspoons quick-cooking tapioca; or 2 teaspoons arrowroot.

======

Cornstarch in the United States
and cornflour in the UK are the same product.
If you don't have cornstarch you can use double the
amount of flour but it must be boiled for a while or it will taste
starchy.

Potato flour is not a flour it is a
starch and another equivalent to cornstarch.

Arrowroot is also and equivalent of cornstarch
but it works at a lower temperature.

=====


Rusty

"jmcquown" > wrote in
:

> I have no cornstarch. I have no arrowroot. I need something to
> help bind together the filling for steamed (Asian) dumplings. I
> think flour would be too glutinous. Aside from going to the store,
> any suggestions?
>
>

Perhaps you have potato starch? Or tapioca?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

jmcquown wrote:
> I have no cornstarch. I have no arrowroot. I need something to help
bind
> together the filling for steamed (Asian) dumplings. I think flour
would be
> too glutinous. Aside from going to the store, any suggestions?
>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling
in the
> center of each wrapper and fold and pinch to seal with moistened
fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill

I've actually watched such items as dumpling/wonton filling being made
at Chinese restaurants (I'm always snooping at food prep), they don't
use corn starch or any other starch as a binder... they use egg white
(no yolk)... starch is a great thickener (and filler) but a really
lousy binder, especially when ingredients begin to ooze liquid... in
the above recipe the cornstarch is there to absorb the liquid steaming
from the meat during cooking, otherwise by the time it's served
there'll be a puddle in the dish and the filling texture will become
like it's pre-eaten... the egg is the binder... if you have no starch
you may want to add a small bit of cooked white rice to the mixture.
But I'd question the Asian authenticity of that recipe when it calls
for whole egg.

"Sheldon" > wrote in message
oups.com...
>
> jmcquown wrote:
> > I have no cornstarch. I have no arrowroot. I need something to help
> bind
> > together the filling for steamed (Asian) dumplings. I think flour
> would be
> > too glutinous. Aside from going to the store, any suggestions?
> >
> > Recipe follows:
> >
> > 3 oz. crab meat
> > 6 oz. ground pork
> > 6 large shrimp, minced*
> > 1 Tbs. water
> > 1-1/2 tsp. cornstarch
> > 1/4 tsp. garlic powder
> > 1 egg
> > 1-1/2 tsp. light soy sauce
> > 1 Tbs. oil
> > 1/2 tsp. pepper
> >
> > *or 1 can baby shrimp, well drained
> > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling
> in the
> > center of each wrapper and fold and pinch to seal with moistened
> fingers.
> > Cover and steam over boiling water 20-25 minutes.
> >
> > Jill
>
> I've actually watched such items as dumpling/wonton filling being made
> at Chinese restaurants (I'm always snooping at food prep), they don't
> use corn starch or any other starch as a binder... they use egg white
> (no yolk)... starch is a great thickener (and filler) but a really
> lousy binder, especially when ingredients begin to ooze liquid... in
> the above recipe the cornstarch is there to absorb the liquid steaming
> from the meat during cooking, otherwise by the time it's served
> there'll be a puddle in the dish and the filling texture will become
> like it's pre-eaten... the egg is the binder... if you have no starch
> you may want to add a small bit of cooked white rice to the mixture.
> But I'd question the Asian authenticity of that recipe when it calls
> for whole egg.
>
I got the recipe when we lived in Bangkok. Have you never heard of whole
egg stirred into fried rice? I think I'll just add a tiny bit of flour as
Barb suggested.

Jill

"jmcquown" > wrote in
:

>
> "Sheldon" > wrote in message
> oups.com...
> >
> > jmcquown wrote:
> > > I have no cornstarch. I have no arrowroot. I need something to
> > > help
> > bind
> > > together the filling for steamed (Asian) dumplings. I think
> > > flour
> > would be
> > > too glutinous. Aside from going to the store, any suggestions?
> > >
> > > Recipe follows:
> > >
> > > 3 oz. crab meat
> > > 6 oz. ground pork
> > > 6 large shrimp, minced*
> > > 1 Tbs. water
> > > 1-1/2 tsp. cornstarch
> > > 1/4 tsp. garlic powder
> > > 1 egg
> > > 1-1/2 tsp. light soy sauce
> > > 1 Tbs. oil
> > > 1/2 tsp. pepper
> > >
> > > *or 1 can baby shrimp, well drained
> > > Combine all ingredients except wonton wrappers. Place 1 Tbs.
> > > filling
> > in the
> > > center of each wrapper and fold and pinch to seal with moistened
> > fingers.
> > > Cover and steam over boiling water 20-25 minutes.
> > >
> > > Jill
> >
> > I've actually watched such items as dumpling/wonton filling being
> > made at Chinese restaurants (I'm always snooping at food prep),
> > they don't use corn starch or any other starch as a binder... they
> > use egg white (no yolk)... starch is a great thickener (and
> > filler) but a really lousy binder, especially when ingredients
> > begin to ooze liquid... in the above recipe the cornstarch is
> > there to absorb the liquid steaming from the meat during cooking,
> > otherwise by the time it's served there'll be a puddle in the dish
> > and the filling texture will become like it's pre-eaten... the egg
> > is the binder... if you have no starch you may want to add a small
> > bit of cooked white rice to the mixture. But I'd question the
> > Asian authenticity of that recipe when it calls for whole egg.
> >
> I got the recipe when we lived in Bangkok. Have you never heard of
> whole egg stirred into fried rice? I think I'll just add a tiny bit
> of flour as Barb suggested.
>
> Jill
>
>
>

Or make rice flour with the wand blender?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

jmcquown wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > jmcquown wrote:
> > > I have no cornstarch. I have no arrowroot. I need something to
help
> > bind
> > > together the filling for steamed (Asian) dumplings. I think
flour
> > would be
> > > too glutinous. Aside from going to the store, any suggestions?
> > >
> > > Recipe follows:
> > >
> > > 3 oz. crab meat
> > > 6 oz. ground pork
> > > 6 large shrimp, minced*
> > > 1 Tbs. water
> > > 1-1/2 tsp. cornstarch
> > > 1/4 tsp. garlic powder
> > > 1 egg
> > > 1-1/2 tsp. light soy sauce
> > > 1 Tbs. oil
> > > 1/2 tsp. pepper
> > >
> > > *or 1 can baby shrimp, well drained
> > > Combine all ingredients except wonton wrappers. Place 1 Tbs.
filling
> > in the
> > > center of each wrapper and fold and pinch to seal with moistened
> > fingers.
> > > Cover and steam over boiling water 20-25 minutes.
> > >
> > > Jill
> >
> > I've actually watched such items as dumpling/wonton filling being
made
> > at Chinese restaurants (I'm always snooping at food prep), they
don't
> > use corn starch or any other starch as a binder... they use egg
white
> > (no yolk)... starch is a great thickener (and filler) but a really
> > lousy binder, especially when ingredients begin to ooze liquid...
in
> > the above recipe the cornstarch is there to absorb the liquid
steaming
> > from the meat during cooking, otherwise by the time it's served
> > there'll be a puddle in the dish and the filling texture will
become
> > like it's pre-eaten... the egg is the binder... if you have no
starch
> > you may want to add a small bit of cooked white rice to the
mixture.
> > But I'd question the Asian authenticity of that recipe when it
calls
> > for whole egg.
> >
> I got the recipe when we lived in Bangkok. Have you never heard of
whole
> egg stirred into fried rice?

You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is not
blended into anything... in fact in Chinese fried rice only the yolk is
fried, the whites are saved for other things, like stuffing mixtures,
lobster sauce, hot n' sour soup, for coating seafood, etc. There's no
egg yolk blended into stuffing mixtures. The yolks are used separately
too, with egg drop soup, egg foo yong, etc. most of the whites are
removed for other uses. Separating eggs is common in all cusines. You
heard of hoodwinked, well you've been Bang Cocked! hehe

Sheldon

Sheldon wrote:
[snip preceding]
>
> You're not making fried rice. In fried rice the whole egg is first
> fried like an omelet and then used in bits as a garnish, raw egg is
> not blended into anything... in fact in Chinese fried rice only the
> yolk is fried, the whites are saved for other things, like stuffing
mixtures,
> lobster sauce, hot n' sour soup, for coating seafood, etc. There's
no
> egg yolk blended into stuffing mixtures. The yolks are used
separately
> too, with egg drop soup, egg foo yong, etc. most of the whites are
> removed for other uses. Separating eggs is common in all cusines.
You
> heard of hoodwinked, well you've been Bang Cocked! hehe
>
Well, some cooks sometimes do it that way, but it's certainly not the
only way to do things. If you know you're going to use egg whites
later for something, then you might use only the yolks in fried rice,
but there is no reason whatsoever not to use the whole egg if you're
not saving the white. Same for egg drop soup--I have sometimes
reserved the egg white for a marinade for that meal's stirfry, but
other times I use the whole egg. For egg fooyung and for lobster
sauce, I think using only yolks would be rare and inferior. -aem

aem wrote:
> Sheldon wrote:
> [snip preceding]
> >
> > You're not making fried rice. In fried rice the whole egg is first
> > fried like an omelet and then used in bits as a garnish, raw egg is
> > not blended into anything... in fact in Chinese fried rice only the
> > yolk is fried, the whites are saved for other things, like stuffing
> mixtures,
> > lobster sauce, hot n' sour soup, for coating seafood, etc. There's
> no
> > egg yolk blended into stuffing mixtures. The yolks are used
> separately
> > too, with egg drop soup, egg foo yong, etc. most of the whites are
> > removed for other uses. Separating eggs is common in all cusines.
> You
> > heard of hoodwinked, well you've been Bang Cocked! hehe
> >
> Well, some cooks sometimes do it that way, but it's certainly not the
> only way to do things. If you know you're going to use egg whites
> later for something, then you might use only the yolks in fried rice,
> but there is no reason whatsoever not to use the whole egg if you're
> not saving the white. Same for egg drop soup--I have sometimes
> reserved the egg white for a marinade for that meal's stirfry, but
> other times I use the whole egg. For egg fooyung and for lobster
> sauce, I think using only yolks would be rare and inferior. -aem

Yeah, well... you're not Chinese. LOL

jmcquown wrote:
> > jmcquown wrote:
> > > I have no cornstarch. I have no arrowroot. I need something to
> > > help bind together the filling for steamed (Asian) dumplings. I
> > > think flour would be too glutinous. Aside from going to the
> > > store, any suggestions?
[snip recipe]

> I got the recipe when we lived in Bangkok. Have you never heard of
> whole egg stirred into fried rice? I think I'll just add a tiny bit
> of flour as Barb suggested.

Yes, use half as much flour as the cornstarch called for. Or, just
skip it. Worst that could happen is that your dumplings would be too
moist, it isn't all going to fall apart on you. -aem

"aem" > wrote in message
oups.com...
> jmcquown wrote:
> > > jmcquown wrote:
> > > > I have no cornstarch. I have no arrowroot. I need something to
> > > > help bind together the filling for steamed (Asian) dumplings. I
> > > > think flour would be too glutinous. Aside from going to the
> > > > store, any suggestions?
> [snip recipe]
>
> > I got the recipe when we lived in Bangkok. Have you never heard of
> > whole egg stirred into fried rice? I think I'll just add a tiny bit
> > of flour as Barb suggested.
>
> Yes, use half as much flour as the cornstarch called for. Or, just
> skip it. Worst that could happen is that your dumplings would be too
> moist, it isn't all going to fall apart on you. -aem
>
I used just a couple of pinches of flour and mixed it all up. The filling
turned out fine. However, by the time I got around to doing that, I wound
up just covering it tightly in a bowl. I'll fill and steam the dumplings
today. I also thought I'd take about 1/2 of the mixture and add some
chopped water chestnuts for something a little different with a bit of
crunch.

Jill

On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown"
> wrote:

>

>>
>I used just a couple of pinches of flour and mixed it all up. The filling
>turned out fine. However, by the time I got around to doing that, I wound
>up just covering it tightly in a bowl. I'll fill and steam the dumplings
>today. I also thought I'd take about 1/2 of the mixture and add some
>chopped water chestnuts for something a little different with a bit of
>crunch.
>
>Jill
>

Don't you hate how cornstarch is packaged?

The Kingsford's comes in a box with a plastic inner liner. After
scooping out several tablespoons of cornstarch, the liner has bumped
the measuring spoon and flipped cornstarch everywhere.

I've tried the Betty Crocker cornstarch that comes in a cylinder. The
plastic top rotates open and closed. Of course the slot that opens is
too narrow to get the measuring spoon into. When trying to shake the
cornstarch into the measuring spoon it either cakes up and won't come
out of the container or big globs come out and go everywhere.

Does anyone make a workable container that allows you to use
cornstarch without spreading it everywhere?


Rusty

In article >, "jmcquown"
> wrote:

> I have no cornstarch. I have no arrowroot. I need something to help
> bind together the filling for steamed (Asian) dumplings. I think
> flour would be too glutinous. Aside from going to the store, any
> suggestions?

> Jill


I'd use flour -- that's not a lot in your recipe. JMO.
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Use potato starch or white rice flour. or 1/2 and 1/2 of each. Either or
in combination will do what you are looking for. Half of each mixed is also
a great thickner that approximates gluten wheat flour in behavior.

Joe, A Celiac who uses such all the time
-----------------------------------------------------

"jmcquown" > wrote in message
...
> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would
be
> too glutinous. Aside from going to the store, any suggestions?
>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in
the
> center of each wrapper and fold and pinch to seal with moistened fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>

tempura batter works pretty good

Grizzman

jmcquown wrote:
> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would be
> too glutinous. Aside from going to the store, any suggestions?
>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
> center of each wrapper and fold and pinch to seal with moistened fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill

jmcquown wrote:
>
> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would be
> too glutinous. Aside from going to the store, any suggestions?

Wheat flour won't be too glutinous if you mix the ingredients lightly.
Otherwise use rice flour or tapioca flour or potato flour.

But since the filling is going into wrappers it probably would survive
just fine without the starchy binder.



>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
> center of each wrapper and fold and pinch to seal with moistened fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill
> --
> I used to have a handle on life...but it broke off.

jmcquown wrote:

> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would be
> too glutinous. Aside from going to the store, any suggestions?

instant mashed potatoes
rice whirled in a blender to a fine powder
cake flour (less protein than the others)
tapioca starch
potato starch
pasta run through the blender
ramen noodles through the blender
rice sticks - blender
somen, mung bean threads, shirataki noodles - blender
xanthan gum, guar gum
gelatin, pectin

All different with different characteristics.

Happy dumplings

Pastorio

>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
> center of each wrapper and fold and pinch to seal with moistened fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill

In article >,
"jmcquown" > wrote:

> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would be
> too glutinous. Aside from going to the store, any suggestions?

Potato flour? Works well for me.

Miche

--
WWMVD?