On 11/25/2015 11:37 AM, Gary wrote:
> Ophelia wrote:
>>
>> "pltrgyst" > wrote in message
>> ...
>>> On 11/24/15 12:46 PM, Cindy Hamilton wrote:
>>>
>>>> What's the penalty for using ground meat from the grocery
>>>> store?
>>>
>>> You mean apart from low quality (flavor and texture) and potential health
>>> hazards?
>>
>> I am very fussy about my minced meat. I like to mince it and either cook or
>> freeze it immediately. The idea that it is sitting around half a day on
>> some counter ... Then there are those butchers who mince it for you. Who
>> knows what is in that mincer before your meat goes through it.
>
> That does sound a bit tinhatly to me.
>
Indeed it does. You weren't on RFC in 1999. I remember the date
because it was right before Y2K and I needed just a bit of ground pork
to make steamed pork crab & shrimp dumplings. The grocery store (I was
still in TN) had just changed hands. All I could find was 1 lb.
packages of Hormel cryo-vac'd ground pork. I didn't need a pound of
ground pork.

The butcher asked what I was looking for. I told him. He said the new
management wouldn't let him grind anything *but* beef. He told me he'd
been a butcher for 20 years and he sure as hell knew how to clean a
grinder between every grind. He basically said screw management and
ground 6 oz. of lean pork for me.

Thai Dumplings

3 oz. flaked crabmeat
6 oz ground pork
6 large shrimp, minced*
1 Tbsp water
1/4 tsp garlic salt (I use minced garlic and add some salt to the mix)
1-1/2 - 2-1/2 Tbsp cornstarch
1 egg
1-1/2 Tbsp light soy sauce
1 Tbsp peanut oil
1/2 tsp pepper
1 pkg wonton wrappers

*Since I rarely just have 6 large shrimp lying around, I buy a bag of
small frozen "salad shrimp" and measure out what I need... no need to
mince those, either! Place shrimp, crabmeat and pork in mixing bowl.
Blend in remaining ingredients except wonton wrappers and mix together
until firm (add a little more cornstarch if mixture is too wet). Hold a
wonton wrapper in one hand. Place 1 Tbsp filling in the center. Fold the
corners in to meet in the middle, squeezing to close the top. Moisten
fingers with water and gently seal (I noticed last night they look like
small whole heads of garlic when done!). Place in a lightly oiled
steamer basket. Steam (covered) over simmering water about 25 minutes.
Serve with dipping sauce (below).

Serves 4

Dipping sauce (or use whatever you like):
4 Tbsp white wine vinegar
2 Tbsp hot water
1 tsp sugar
2 Tbsp dark soy sauce
2 Tbsp thinly sliced ginger root

Blend all ingredients together. Let sit at least 30 minutes. Use as a
dipping sauce for dumplings.

Jill