jmcquown said: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
Quoted message said:
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