There is a dim sum restaurant here in Winnipeg that does a North Chinese
version of dim sum.

Their pot stickers use only pork and lettuce - far different from the normal
versions - jucier and lighter...

AND, in their Har Gow (steamed shrimp dumplings) they use a little dried
fish! Not much of course, but just enough to bring out all the flavours.
Also, they use a mix of tapioca and wheat starches in the dough - a little
softer and a little stickier...

wjmark

my food page is disappearing in a couple of months - please enjoy the
visit...

http://www.geocities.com/wjmarkca/index.htm


"Sqwertz" > wrote in message
...
>I finally succumbed to curiosity and bought a couple of those dried,
> split fish you see hanging around in the Chinese markets. The
> temptation was so great I bought two - and they're not cheap. $12
> for one from the refrigerated section wrapped in cellophane (a
> croaker of some sort - pretty meaty), and 17 or $18 for one that
> unrefrigerated but twice as big. I also got a 6-pack of small,
> whole croakers - about 2.5oz each.
>
> Am a correct in assuming that these will be fermented as well, not
> just salted and dried?
>
> And of course the age-old question: What the heck do you do with
> them? I plan on making stinky salted fish fried rice (with minced
> chicken and shredded lettuce), but I can only eat so much of that.
>
> -sw