Meat filling for tong yong for nooodles
- yimster Dec 22, 2005 12:02 PM
I have gotten the ingredients yesterday and will make this mixture tonight, but have layout this recipe. Hope this helps. If you do something else please share.
½ lb of ground lean pork, normally I like a more fat but that will process too much liquid later
½t of cornstarch
½t total of mince garlic and ginger
1t Chinese rice wine or dry sherry
2oz of peeled shrimp, smashed and chopped again
2T dried shrimp, soaked and fried in oil
2oz water chestnut finely minced
2oz fresh bamboo shoot finely minced
2t green onion finely minced
Soy sauce, sesame oil and white pepper to taste.
After chopping all the vegetables mix in with the minced fresh shrimp, fried dried shrimp and ground lean pork with cornstarch and sauce. Set aside for 30 minutes.
Stir fry in oil and garlic until done then set aside to cool. Use as a filling for the mochi mixture. When you use the filling I think that you should make sure that you do not use any of the sauce otherwise the mochi balls may leak. If the mochi was fine using and was not tough do to overworking then that is great. I fear I tend to follow instructions hand down from my Mother for Chinese food I tend to follow what the older generation did. I only create recipes when I have nothing to follow.
This s a Cantonese style, so if you like to add more spices you like please do so. This only a start, I have all the ingredients and will be cooking this up this evening for our dinner menu. I will report back after the meal. Hope my mochi balls do not leak.
I made a similar mix last night, but I love the moisture inside the dumplings so I used a few tablespoons of pork lard in the mix and then froze the meat until it was congealed but soft enough to spoon out into balls of filling. I found that slightly frozen mixture was also easier to work with, since you have to constanly watch to see that the meat is not breaking out of the dough.
My mixture was more simple. I will need to add some cornstarch and rice wine next time.
dried shitakes soaked in water
dried shrimp soaked in water
I ground all three ingredients three times in my stand mixer meat grinder attachment
dried deep fried shallots
three or four tablespoons of pork lard (from my freezer)
I simmered everything together until the mix was very thick, then let it cool to room temperature and put it in the freezer until ready.
We'll see how they tast tonight. We ate the mix (ro zao) over rice last night and it was quite delicious.
I hope my mochi balls do not leak either. I'll keep my fingers crossed for the both of us.
Happy Winter Solstice to all!
How do you fill them? Do you just make a small ball of dough, dent a hole in one side with your finger, fill, press together, and roll into a ball?
Or is there a special shape you roll the ball into and a technique for filling/closing?
I thought it would be easy, but I had some trouble last night. It might be lack of practice, or perhaps my dough was not sticky enough. Any ideas?
I did get the hang of it toward the end, but I can't help feeling it should be easier.
You make a ball, make a dent into the dough, then use both thumbs and forefingers to hollow out a spot for the filling (try to maintain a uniform thickness of the skin). After adding the filling, you pinch the dough together and roll it into a ball between your palms. Keep the filled balls covered with a wet cloth or paper towels on a lightly floured cookie sheet so they don't dry out before you boil them. One of the reasons the dough cracks is from exposure to air.
As for the dough not being sticky enough, just add a little bit of hot water till it is a better consistency. You might want to cover the dough too. It does take a while to get back into the hang of it.