Dim Sum with Spinach and Mung Beans INGREDIENTS Ingredients Won-ton pastry 20 sheets, frozen Peanut oil 3 tbsp Scallion 1/2 bunch, diced bulbs and green part Garlic 1 clove crushed Spinach 100 g in fresh strips Tofu 100 g, diced Mung beans 100 g, tinned Soy sauce 3-4 tbsp Egg white 1, beaten Chive 1 bunch
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Shumai - Chicken and Shrimp Dumplings (Makes about 40 dumplings) : : : The shumai are best eaten hot... and since the batch makes quite a few, you can opt to divide the meat filling and make a batch one day and the second batch another day. You can also cut the recipe in half or freeze some.
"This is tofu skin, also called yuba, dried beancurd, or soybean skin. Tofu skin is a misnomer; it is actually soybean milk skin, made by lifting away the sheet that forms on the surface of heated soy milk. The sheet can be dried in flat form, or bunched up into bundles. In Chinese cuisine, the skins are a mainstay of the vegetarian diet, though I've never known a meat eater who didn't like the half-tender, half chewy texture of the product." Hope my Asian grocery stocks this.