CHINESE FOOD

INGREDIENTS

(1) 1 portion hot water dough (about 2C flour)

(2) 1 /3lb. yellow chives, 2/3lb. crab roe and meat, 1/ 3lb. water chestnuts, 1/2t minced ginger

SEASONINGS

1T cooking wine . 1t salt, white pepper as needed , 4T sesame oil

METHOD

1 . Divide dough into small balls, roll each ball into a circle.

2. Rinse chives, dice; crush water chestnuts, chop finely; heat 2T oil in wok, stir—fry scallion and ginger until fragrant, discard scallion and ginger, add crab roe and meat, stir rapidly, drizzle in IT oil. mix well and remove, let cool.

3. Stuffing; Combine crab roe. meat, chives, water chestnuts, ginger and all seasonings together, mix well. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, remove to steamer, steam on medium for 8 minutes, remove and serve,

REMARKS:

1 . Shelled crabmeat can be purchased at market or supermarket, stir—fry first to remove odor.

2. If you want to remove meat from crab your self, steam crab until done, let cool, then remove meat. If roe is not available, use salted egg yolk instead or garnish with carrot.

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