DIPPING SAUCE NO1
4 tsp soya sauce (kikoman)
4 tsp straw mushrooms, chopped
4 oz peanut butter
4 tsp sugar
1/2 cup vegetable oil
4 tsp sesame oil
DIPPING SAUCE NO2
1/2 cup soya sauce (kikoman)
2 tsp grated ginger
2 each green onion, chopped
2 tsp vegetable oil
DUMPLINGS
1/2 lb ground pork
1 tsp soya sauce (kikoman)
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp sesame oil
36 each wonton skins (1 package)
A Recipe for
Hunan Dumplings
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This Recipe for Hunan Dumplings is one of thousands in the Recipes-to-go Asian Cookbook.
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
If you enjoy this Hunan Dumplings Recipe - you should enjoy the recipe collections you can find on the websites below:
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This is a recipe for Hunan Dumplings from the recipe cookbook of Recipes-to-go (Asian)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
To prepare sauces: Mix all ingredients for each sauce in small bowls
and set aside. To prepare dumplings: Finely chop the ground pork.
Combine remaining ingredients, except wrappers and mix well. Put a
small amount of filling in the centre of each wonton skin; by folding
into a triangle, enclose the filling to make a ball-like shape,
sealing the wonton skins with a little water. Leave one corner flap
extended to form a tail and bring the two bottom flats together and
seal with water. Bring a large pot of water to a boil. Put the
dumplings, in batches, into the water and boil them until they pop to
the surface. Remove with slotted spoon and serve with the dipping
sauces. From the Lai Lai Resturant in Ottawa, Ontario, Canada
Serves: 36
Hunan Dumplings Recipe brought to you by Recipes To-Go