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?

instant mashed potatoes
rice whirled in a blender to a fine powder
cake flour (less protein than the others)
tapioca starch
potato starch
pasta run through the blender
ramen noodles through the blender
rice sticks - blender
somen, mung bean threads, shirataki noodles - blender
xanthan gum, guar gum
gelatin, pectin

All different with different characteristics.

Happy dumplings

Pastorio

>
> 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