From jtkohl@ATHENA.MIT.EDU Wed Sep 19 22:34:37 1990 Date: Wed, 19 Sep 90 21:57:17 -0400 From: John T Kohl To: rav_eaters@ATHENA.MIT.EDU Subject: [mar@athena.mit.edu: Re: Swans [was Re: Query: Boston Restaurants]] X-Us-Snail: MIT Room E40-300, 1 Amherst St., Cambridge, MA 02139 USA Newsgroups: rec.food.restaurants,ne.food From: mar@athena.mit.edu (Mark A. Rosenstein) Subject: Re: Swans [was Re: Query: Boston Restaurants] Keywords: recipe Reply-To: mar@athena.mit.edu (Mark A. Rosenstein) Organization: Massachusetts Institute of Technology Date: Wed, 19 Sep 90 19:17:34 GMT OK, OK. Here's Colleen's recipe for Swans. This comes by way of a friend who took her cooking class several years ago. I tried this recipe recently, and while I got something that resembled swans, they just weren't the same. I'll have to figure out what needs changing. -Mark SUAN LA CHOW SHOW Sauce 2 Tbsp Dark Soy Sauce 4 Tbsp Water 1 tsp Vinegar 1 Tbsp chopped Garlic 1/2 Tbsp minced Ginger 1 tsp Hot Oil or Hot Oil Paste Dash of White Pepper Combine all ingredients. Make sauce a day ahead of time to allow taste to blend. If you want to double the portion, DO NOT ADD additional Garlic, Ginger or Hot Oil. Skins 2 1/2 cups White Flour 3/4 cup Hot Water 1/4 cup Cold Water Stir hot water and flour together with chopsticks. Add cold water and work dough with fingers. Roll dough into a ball and cover with damp cloth or plastic. Leave it at room temperature for about 20 minutes. Knead the dough again for approx 10 minutes. Form it into a long roll about 1 inch in diameter. Cut it into 20 to 24 small pieces. Press each one flat with the palm of your hand. Roll it out thin. Filling 1 lb ground pork or beef 1/2 to 1 lb Chinese Cabbage 3 Tbsp Soy Sauce 2 Tbsp Wine 2 Tbsp Oil 2 tsp Salt 1 tsp Sesame Oil 2 Tbsp chopped Scallion 1/2 tsp minced ginger 1 egg Dash of White Pepper Bean sprouts Boil a large pot of water. Mix together everything but the cabbage in a bowl. When water starts to boil, add cabbage. Turn off heat and let cabbage soak for approx. 2 minutes. Rinse cabbage in cold water and squeeze out excessive water. Chop cabbage finely and squeeze again. Sprinkle a dash of salt onto cabbage and stir it into the meat mixture. Boil another large pot of water. Wrap filling in skins, and drop wontons inside boiling water and wait. When it starts to bubble, pour in 1/2 cup of cold water and wait for it to boil again. When it does, repeat with another 1/2 cup of cold water. The enxt time it starts to boil, the wontons that are floating on top should be done. Scoop them out and rinse under cold water. Serve wontons over bean sprouts topped with sauce.