Steamed Dumplings From: firstname.lastname@example.org (Kirk Marple) Date: 9 Aug 1993 10:44:55 -0700 _Chinese Silver Loaves_ (dough for outside of dumpling) 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Add sugar and shortening
For dough, in a medium mixing bowl, combine flour, 1/2 tsp salt and boiling water, stirring constantly with a fork. Add the cold water, mix with hands til dough forms a ball. The dough will be sticky. Cover and set aside.
Cut parchment paper or waxed paper into twenty 2-inch squares. Separate the dough into individual portions; each circle will be approximately 2 inches in diameter. Place one dough section on a plate, and press the edge of the circle, leaving the center portion its original thickness, until it is 3
can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in