"jmcquown" > wrote in
:

>
> "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
>
>
>

Or make rice flour with the wand blender?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban