I have no cornstarch. I have no arrowroot. I need something to help
bind
Quoted message said:
together the filling for steamed (Asian) dumplings. I think flour
would be
Quoted message said:
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
Quoted message said:
center of each wrapper and fold and pinch to seal with moistened
fingers.
Quoted message said:
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" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
I have no cornstarch. I have no arrowroot. I need something to help
bind
Quoted message said:
together the filling for steamed (Asian) dumplings. I think flour
would be
Quoted message said:
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
Quoted message said:
center of each wrapper and fold and pinch to seal with moistened
fingers.
Quoted message said:
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.
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
I have no cornstarch. I have no arrowroot. I need something to help
bind
Quoted message said:
together the filling for steamed (Asian) dumplings. I think flour
would be
Quoted message said:
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
Quoted message said:
center of each wrapper and fold and pinch to seal with moistened
fingers.
Quoted message said:
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
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
I have no cornstarch. I have no arrowroot. I need something to
help
Quoted message said:
Quoted message said:
bind
Quoted message said:
together the filling for steamed (Asian) dumplings. I think
flour
Quoted message said:
Quoted message said:
would be
Quoted message said:
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
Quoted message said:
Quoted message said:
in the
Quoted message said:
center of each wrapper and fold and pinch to seal with moistened
fingers.
Quoted message said:
Cover and steam over boiling water 20-25 minutes.
Jill
I've actually watched such items as dumpling/wonton filling being
made
Quoted message said:
Quoted message said:
at Chinese restaurants (I'm always snooping at food prep), they
don't
Quoted message said:
Quoted message said:
use corn starch or any other starch as a binder... they use egg
white
Quoted message said:
Quoted message said:
(no yolk)... starch is a great thickener (and filler) but a really lousy binder, especially when ingredients begin to ooze liquid...
in
Quoted message said:
Quoted message said:
the above recipe the cornstarch is there to absorb the liquid
steaming
Quoted message said:
Quoted message said:
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
Quoted message said:
Quoted message said:
like it's pre-eaten... the egg is the binder... if you have no
starch
Quoted message said:
Quoted message said:
you may want to add a small bit of cooked white rice to the
mixture.
Quoted message said:
Quoted message said:
But I'd question the Asian authenticity of that recipe when it
calls
Quoted message said:
Quoted message said:
for whole egg.
I got the recipe when we lived in Bangkok. Have you never heard of
whole
Quoted message said:
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
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]
Quoted message said:
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
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,
Quoted message said:
lobster sauce, hot n' sour soup, for coating seafood, etc. There's
no
Quoted message said:
egg yolk blended into stuffing mixtures. The yolks are used
separately
Quoted message said:
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
Quoted message said:
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
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,
Quoted message said:
lobster sauce, hot n' sour soup, for coating seafood, etc. There's
no
Quoted message said:
egg yolk blended into stuffing mixtures. The yolks are used
separately
Quoted message said:
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
Quoted message said:
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
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,
Quoted message said:
lobster sauce, hot n' sour soup, for coating seafood, etc. There's
no
Quoted message said:
egg yolk blended into stuffing mixtures. The yolks are used
separately
Quoted message said:
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
Quoted message said:
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
But I am. And this is the first I've heard of using only the yolk in fried rice. Most people I know use the whole egg in fried rice, hot and sour soup, etc. including myself. And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good.
Then again, you're also the same person who claimed few procedures in Asian cuisine takes longer than 3 minutes and that wasn't true, either.
But I am. And this is the first I've heard of using only the yolk in fried rice. Most people I know use the whole egg in fried rice, hot and sour soup, etc. including myself. And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good.
Then again, you're also the same person who claimed few procedures in Asian cuisine takes longer than 3 minutes and that wasn't true, either.
If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no Chinese would ever do it the way your fercocktah illiterate six-fingered inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and you no makee flied lice. Ahahahahahahahahah"
....but that's just the way Sheldon is: ignorant, but predictable.
If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no Chinese would ever do it the way your fercocktah illiterate six-fingered inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and you no makee flied lice. Ahahahahahahahahah"
...but that's just the way Sheldon is: ignorant, but predictable.
LOL... Careful, you're scaring me now. <g>
There's nothing wrong with being unfamiliar with Chinese or Asian cuisine. It'd just be a good idea to refrain from talking as if he was, particularly on a newsgroup where there's plenty of posters who are. Of course, if someone is into public humiliation in a kinky way, then all bets are off. 😉
And you are? I'm not, but my mother and aunts and uncles were, and they all cooked Chinese meals at home. I learned some from them and some from a wide variety of Chinese cookbooks. None of them would agree with what you posted about eggs. -aem
And you are? I'm not, but my mother and aunts and uncles were, and they all cooked Chinese meals at home. I learned some from them and some from a wide variety of Chinese cookbooks. None of them would agree with what you posted about eggs. -aem
[snip] And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good. [snip]
Tastes better, I think. I push the rice away from the bottom of the wok and break the egg(s) in there, season with s&p and a few drops of sesame oil, scramble it in place until set but still soft, then stir it into the rice. Doing it the 'garnish omelet' way almost always gets you overly cooked, dry results. -aem
[snip] And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good. [snip]
Tastes better, I think. I push the rice away from the bottom of the wok and break the egg(s) in there, season with s&p and a few drops of sesame oil, scramble it in place until set but still soft, then stir it into the rice. Doing it the 'garnish omelet' way almost always gets you overly cooked, dry results. -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ariane Jenkins said:
[snip] And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good. [snip]
Tastes better, I think. I push the rice away from the bottom of the wok and break the egg(s) in there, season with s&p and a few drops of sesame oil, scramble it in place until set but still soft, then stir it into the rice.
-aem
Quoted message said:
I like them added to fried rice in this manner as well.
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ariane Jenkins said:
[snip] And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good. [snip]
Tastes better, I think. I push the rice away from the bottom of the wok and break the egg(s) in there, season with s&p and a few drops of sesame oil, scramble it in place until set but still soft, then stir it into the rice.
-aem
Quoted message said:
I like them added to fried rice in this manner as well.
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
Quoted message said:
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]
Quoted message said:
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.
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
Quoted message said:
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]
Quoted message said:
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.
And you are? I'm not, but my mother and aunts and uncles were, and they all cooked Chinese meals at home. I learned some from them and some from a wide variety of Chinese cookbooks. None of them would agree with what you posted about eggs. -aem
So you claim to have learned from relatives, and cookbooks with no name, so your citations are better than mine? NOT Your replying after the fact with pure garbage can't trump me... if you really knew the answer to the OP's problem you had more than enough time and opportunity to reply with your what you think is your superiour wisdom prior to my response... you're a day late and a nickle short.
Eggs are probably the most revered ingredient in Chinese cusine, eggs play a very important part in all aspects of Chinese culture. The Chinese are extremely particular in all the various machinations pertaining to egg usage in their cusine and they do in fact pay very careful attention to the proportion of white and yolk used.
And you are? I'm not, but my mother and aunts and uncles were, and they all cooked Chinese meals at home. I learned some from them and some from a wide variety of Chinese cookbooks. None of them would agree with what you posted about eggs. -aem
So you claim to have learned from relatives, and cookbooks with no name, so your citations are better than mine? NOT Your replying after the fact with pure garbage can't trump me... if you really knew the answer to the OP's problem you had more than enough time and opportunity to reply with your what you think is your superiour wisdom prior to my response... you're a day late and a nickle short.
Eggs are probably the most revered ingredient in Chinese cusine, eggs play a very important part in all aspects of Chinese culture. The Chinese are extremely particular in all the various machinations pertaining to egg usage in their cusine and they do in fact pay very careful attention to the proportion of white and yolk used.
