Category : Soups
Author : Sam
Hits : 4730
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Date : 22/01/2005
9 cup basic beef stock2 tablespoons light soy saucesalt to tasteomelet strips to garnishtoasted, crumbled nori to garnishDUMPLINGS2 tablespoons oil125 g pork mince125 g lean beef mince1/2 cup water250 g fresh bean sproutshalf a small white Chinese cabbage1 square fresh bean curd3 spring onions, finely chopped1 tablespoon toasted, crushed sesame seeds1 clove garlic, finely chopped1/2 teaspoon salt1/4 teaspoon ground black pepper125 g wonton pastry
Prepare and clear beef stock. Add soy sauce and salt, have garnishes ready. Prepare dumplings, cover with plastic wrap and have ready. Bring stock to the boil, drop in the dumplings one at a time, taking care they do not stick together. Depending on size of the pot it may be necessary to cook them in two or three batches. Simmer for 10 minutes or until dumplings come to the surface and are cooked. Serve immediately in small bowls.DUMPLINGSHeat oil in saucepan and fry pork and beef until color changes. Add half cup water and simmer gently until liquid evaporates. Set aside. Boil bean sprouts in lightly salted water for 3 minutes, drain and chop. Boil; cabbage for 5 minutes, drain well and chop finely. Mash the bean curd. Mix all these ingredients with the spring onions, sesame seeds, garlic, salt and pepper. Taste for seasoning. Put a teaspoon of the filling in the center of each square of wonton pastry, dampen edges with water and press together to form a triangle. Cover so they do not dry out before cooking.
Carambola Uses & Season
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