"Sheldon" > wrote in message
oups.com...
>
> jmcquown wrote:
> > 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?
> >
> > 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
>
> I've actually watched such items as dumpling/wonton filling being made
> at Chinese restaurants (I'm always snooping at food prep), they don't
> use corn starch or any other starch as a binder... they use egg white
> (no yolk)... starch is a great thickener (and filler) but a really
> lousy binder, especially when ingredients begin to ooze liquid... in
> the above recipe the cornstarch is there to absorb the liquid steaming
> from the meat during cooking, otherwise by the time it's served
> there'll be a puddle in the dish and the filling texture will become
> like it's pre-eaten... the egg is the binder... if you have no starch
> you may want to add a small bit of cooked white rice to the mixture.
> But I'd question the Asian authenticity of that recipe when it calls
> for whole egg.
>
I got the recipe when we lived in Bangkok. Have you never heard of whole
egg stirred into fried rice? I think I'll just add a tiny bit of flour as
Barb suggested.

Jill