Tom Anderson
None of those things are very difficult:
Curry buns
filling:
8 oz minced pork or beef 1-2 cup minced onion 1 tbs Chinese curry powder
Mix minced meat with one tbs cornflour-cornstarch. Heat pan and 6 tbs oil. Stirfry meat until colour changes; remove and drain. Reheat pan and saute onion until soft. Add curry powder and fry until fragrant. Add back pork and ingredients below. Bring to a boil. Then add 1 tbs cornflour plus 1 tbs water to thicken mix. Let cool.
1 tsp salt 1-2 tsp MSG (optional) 1 tbs sugar 1-2 c water
Skin 1
2 c flour 4 tbs lard or solid veg shortening 8 tbs water 1-3 tsp salt
Mix ingredients to a smooth dough. Cut into 24 equal pieces and flatten each piece.
Skin 2
1 c flour 4 tbs lard or solid veg shortening
Amsterdam long Mailcopiesto: nevervia Eurostar, concentrating on food1 Thursday night, London -- Spaghetti House, just off Tottenham Court Road. As usual reasonable but not memorable, bar the immense group of American students from Butler University (sometimes I can't...
Mix ingredients to a smooth dough. Cut into 24 pieces and flatten each piece.
Place one piece of skin 2 on a piece of skin 1; fold edges to enclose skin 2. Roll together in a rectangle. Roll up the rectangle into a rod and flatten to a rectangle again. Roll again to a rod and flatten.
Roll each piece into a 2 inch circle. Place 2 tsp of filling in centre. Fold over to a semicircle and pinch edges shut (fold or flute).
Heat oil for deep frying. Deep fry over low heat for 6 minutes. Turn heat to high and deep fry for another minute until dumplings are golden brown.
