CHINA

Dora, one of our students has been to China during Christmas holidays, so what about cooking some chinese food next thuesday?? Also it has been longtime without cooking fish or selfish, we can mix China and selfish...

Here some suggestions:

Curry shrimp

Shrimp with cocomut milk

Kung pao shrimps

Shumai

Ingredients:
1/2 pound ground pork
1/2 tsp salt
1 small onion
1/2 tbsp grated fresh ginger
2 tbsp potato starch
20 shumai wrappers
1/4 tsp pepper

Directions:
Chop onion well.
Put the finely chopped onion and pork in a bowl.
Add salt and pepper in the bowl and mix well by hands.
Add potato starch and ginger in the meat mixture.
Put a spoonful of the meat in the center of a shumai wrapper.
Fold the four corners of the wrapper up and make a small ball.
Heat a steamer.
Steam shumai dumpling on high heat for 15 minutes.
Serve sumai with soysauce and karashi mustard.
*Makes 4 servings.
Video Shumai