PRAWN DIM SUM FROM SCRATCH

HI..TRIED A LOVELY PRAWN DIM SUM RECIPE.IM SURE IF I ROLLED THIS DOUGH OUT THINNER,ID MANAGE THE LOVELY TRANSLUCENT DIM SUMS YOU SEE IN CHINESE RESTAURANTS.THE FILLING OF THIS DUMPLING IS JUST SUPER YUM AND YOU CAN MAKE THESE DUMPLINGS AND JUST FREEZE THEM TO USE AS AND WHEN YOU REQUIRE.MY KIDS JUST L;OVED THEM AND I CAN FINALLY AVOID BUYING THE FROZEN ONES YOU GET IN SUPERMARKETS.......HERE GOESTHE RECIPE....
PRAWN DIM SUM
Ingredients

Dough:
2 Tbsp. potato starch
1 cup flour
1/4 tsp salt
1/2 cup boiling water, plus 3 Tbsp. boiling water
1 tsp. oil
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Filling:
flour for dusting
3/4 cup raw shrimp, peeled and choppe
1/4 cup bamboo shoots, chopped
1/4 tsp. pepper
1/4 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. sesame oil
1 Tbsp. chopped green onion
1 egg white
1 Tbsp. dry sherry
1 Tbsp. Potato starch
1/4 tsp star anise powder
method
How to make it

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
Dough: Measure the starch, flour and salt into a small mixing bowl. Quickly pour the boiling water into the flour mixture while stirring rapidly until you get a partially cooked dough. Do not over work the dough.
Quickly add the oil in little pinches and knead until smooth. When the dough is smooth, after about 2 minutes of kneading, cover it and allow it to rest 15 minutes before shaping. To shape the dumplings, pull just a bit more that 1 tsp. of dough from the ball.
Keep the remainder of the dough covered.
Roll the small amount into a ball and place onto a floured surface.
Roll out into a circle about 3" in diameter.
Place 1 tsp. of the shrimp filling in the center of the circle of dough and fold over into a half moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
if you wish, you can form little pleats in the dough for added decoration. Steam in an oiled bamboo steaming rack, . Steam for 15-18 minutes.
serve with soya sauce
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150951697955344.769073.631380343&type=3

BUFFALO CHICKEN WINGS

HI!!!TRIED OUT A REAL FUN,EASY AND DELICIOUS RECIPE TODAY.KIDS LOVE THIS AND I HAVE TO SAY..SO DO ADULTS.....MY DAUGHTER IS SOLD ON BUFFALO WINGS AND CAN ACTUALLY EAT THE HOT SAUCE LIKE SOUP......EVERY TIME WE VISIT AN AMERICAN RESTAURANT,THE WINGS ARE NEVER ENOUGH.I TRIED MAKING THESE AT HOME TODAY AND THEY COME OUT OUTSTANDING.I DEEP FRIED THE WINGS BUT AS A HEALTHIER OPTION,YOU COULD GRILL THEM IN THE OVEN TO WITH A LIGHT COATING OF BUTTER....... THESE ARE A HIT WITH KIDS SO DO TRY THAM OUT...YOU CAN ALWAYS TONE DOWN THE SPICE LEVELS OF THE HOT SAUCE BY ADDING IN MORE BUTTER.....ITS GREAT TO SEE HOW BEAUTIFULLY THE BUTTER EMULSIFIES WIOTH THE SAUCE.......CHECK OUT THE LINK AT THE BOTTOM FOR STEP BY STEP PICS........HERE GOES THE RECIPE.......
BUFFALO WINGS(NOT MADE FROM BUFFALO BUT CHICKEN!!!)
INGREDIENTS
1) 1/2 KG CHICKEN WINGS(12-15) DISJOINTED AND SPRINKLED WITH SALT
2)1 BOTTLE LOUISIANA WING SAUCE(AVAILABLE AT MOST SUPERMARKETS)
3) 1 TSP WORCESTIRE SAUCE
4) 3/4 TH TABLESPOON WHITE WINE VINEGAR
5)50 GRAMS BUTTER
METHOD
1) HEAT 3/4 TH CUP LOUISIANA HOT SAUCE ALONG WITH WORCESTIRE SAUCE AND WHITE WINE VINEGAR FOR 1/2 MINUTE
2)ADD THE BUTTER AND START WHISKING TILL BUTTER MELTS AND EMULSIFIES WITH THE HOT SAUCE.
3)TASTE THE SAUCE AND ADD MORE BUTTER IF TOO SPICY.
4)KEEP ASIDE
5)NOW DEEP FRY/GRILL WINGS TILL GOLDEN AND BLOT ON PAPER
6)TOSS THE WINGS IN THIS HOT SAUCE AND SERVE

LINK TO STEP BY STEP PICTURES
http://www.facebook.com/media/set/?set=a.10150948840885344.768729.631380343&type=3