Cantonese Fish Filling (Dim Sum--See Won Ton Skins) Recipe

Step 1

Servings: 24

Step 2

Heat 1/2 ts sesame oil in wok over low heat.

Step 3

Add flounder cubes and garlic and simmer for 5 minutes. Remove.

Step 4

To wok add rest of oil and cabbage and scallions. Stir-fry three minutes.

Step 5

Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute.

Step 6

Return flounder. Add pepper and bouillon. Blend. Simmer two minutes.

Step 7

Mix cornstarch and water til blended well.

Step 8

Add to flounder mixture in wok. Blend. Simmer til thickened.

Step 9

Remove fish filling from wok to bowl.

Step 10

Assemble wontons and boil.

Things You'll Need

  • 1 1/2tb Sesame seed oil
  • 1 Black or red pepper
  • 1/2lb Flounder filet, cubed
  • 1 1/2ts Chicken bouillon
  • 2 Garlic, minced
  • 1 1/2tb Water
  • 1/2c Cabbage, chopped fine
  • 1ts Cornstarch
  • 8 Scallions, chopped
  • 2qt Stock or water
  • 4 Mushrooms, chopped
  • 2ts Lemon juice

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