Cornstarch substitute?

[jmcquown]

I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

Recipe follows:

3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper

*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.

Jill

[Dimitri]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

<snip>

Post by jmcquown
Jill
--
I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html

Go here and see what you have.

Got any tapioca

[Dave Smith]

Post by Dimitri

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

<snip>

Post by jmcquown
Jill
--
I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html
Go here and see what you have.
Got any tapioca

Tapioca would probably take too long. I use it in sour cherry pies and it takes
a good 45 minutes even after partial cooking. Those little dumplings take just
a few minutes.

[Dimitri]

Post by Dave Smith

Post by Dimitri

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour
would
be
too glutinous. Aside from going to the store, any suggestions?

<snip>

Post by jmcquown
Jill
--
I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html
Go here and see what you have.
Got any tapioca

Tapioca would probably take too long. I use it in sour cherry pies and it takes
a good 45 minutes even after partial cooking. Those little dumplings take just
a few minutes.

If the answer was yes she could have made tapioca flour.

Dimitri

http://www.foodsubs.com/ThickenStarch.html#tapioca%20starch


tapioca starch = tapioca flour = cassava flour = yucca starch = almidon de
yuca Notes: Tapioca is a good choice for thickening pie fillings, since it
thickens at a lower temperature than cornstarch, remains stable when frozen,
and imparts a glossy sheen. Many pie recipes call for instant tapioca
instead of tapioca starch, but instant tapioca doesn't dissolve completely
and leaves small gelatinous blobs suspended in the liquid. This isn't a
problem in a two-crust pies, but the blobs are more noticeable in
single-crust pies. Tapioca starch is finely ground so that it dissolves
completely, eliminating the gelatinous blob problem. The starch is also
sometimes used to thicken soups, stews, and sauces, but the glossy finish
looks a bit unnatural in these kinds of dishes. It works quickly, though,
so it's a good choice if you want to correct a sauce just before serving it.
Some recipes for baked goods also call for tapioca flour because it imparts
a chewier texture. Substitutes: instant tapioca (Also good for thickening
pie fillings. If you like, pulverize the beads in a blender before using.)
OR Instant ClearJel® OR sweet rice flour (also remains stable when frozen)
OR cornstarch (doesn't dissolve as easily, separates if frozen) OR arrowroot
(separates if frozen) OR potato starch (separates if frozen) OR rice starch
(separates if frozen) OR instant flour (use twice as much; sauce will be
opaque, not clear; separates if frozen)

[Dimitri]

Post by Dave Smith

Post by Dimitri

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour
would
be
too glutinous. Aside from going to the store, any suggestions?

<snip>

Post by jmcquown
Jill
--
I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html
Go here and see what you have.
Got any tapioca

Tapioca would probably take too long. I use it in sour cherry pies and it takes
a good 45 minutes even after partial cooking. Those little dumplings take just
a few minutes.

[jmcquown]

Post by Dimitri

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

<snip>

Post by jmcquown
Jill
--
I used to have a handle on life...but it broke off.

http://www.foodsubs.com/ThickenStarch.html
Go here and see what you have.
Got any tapioca

Nope, no tapioca.

Jill

[Rusty]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill
--
I used to have a handle on life...but it broke off.

Several websites on Google list these as substitutes:


Cornstarch Substitute

For 1 tablespoon, use 2 tablespoons all-purpose flour;
1 tablespoon potato flour or rice flour;
4 teaspoons quick-cooking tapioca; or 2 teaspoons arrowroot.

======

Cornstarch in the United States
and cornflour in the UK are the same product.
If you don't have cornstarch you can use double the
amount of flour but it must be boiled for a while or it will taste
starchy.

Potato flour is not a flour it is a
starch and another equivalent to cornstarch.

Arrowroot is also and equivalent of cornstarch
but it works at a lower temperature.

=====


Rusty

[No One]

Post by Rusty
Potato flour is not a flour it is a
starch and another equivalent to cornstarch.

Wrong! Potato flour is ground up potatoes.
Potato starch is what is left after pulverized potatoes are pressed
and the white liquid is allowed to evaporate.

They are not even close to the same product and not even close
if used in reecipies.

Joe - A Celiac who uses both

[Monsur Fromage du Pollet]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to
help bind together the filling for steamed (Asian) dumplings. I
think flour would be too glutinous. Aside from going to the store,
any suggestions?

Perhaps you have potato starch? Or tapioca?

[Sheldon]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill

I've actually watched such items as dumpling/wonton filling being made
at Chinese restaurants (I'm always snooping at food prep), they don't
use corn starch or any other starch as a binder... they use egg white
(no yolk)... starch is a great thickener (and filler) but a really
lousy binder, especially when ingredients begin to ooze liquid... in
the above recipe the cornstarch is there to absorb the liquid steaming
from the meat during cooking, otherwise by the time it's served
there'll be a puddle in the dish and the filling texture will become
like it's pre-eaten... the egg is the binder... if you have no starch
you may want to add a small bit of cooked white rice to the mixture.
But I'd question the Asian authenticity of that recipe when it calls
for whole egg.

[jmcquown]

Post by jmcquown

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help

bind

Post by jmcquown
together the filling for steamed (Asian) dumplings. I think flour

would be

Post by jmcquown
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling

in the

Post by jmcquown
center of each wrapper and fold and pinch to seal with moistened

fingers.

Post by jmcquown
Cover and steam over boiling water 20-25 minutes.
Jill

I've actually watched such items as dumpling/wonton filling being made
at Chinese restaurants (I'm always snooping at food prep), they don't
use corn starch or any other starch as a binder... they use egg white
(no yolk)... starch is a great thickener (and filler) but a really
lousy binder, especially when ingredients begin to ooze liquid... in
the above recipe the cornstarch is there to absorb the liquid steaming
from the meat during cooking, otherwise by the time it's served
there'll be a puddle in the dish and the filling texture will become
like it's pre-eaten... the egg is the binder... if you have no starch
you may want to add a small bit of cooked white rice to the mixture.
But I'd question the Asian authenticity of that recipe when it calls
for whole egg.

I got the recipe when we lived in Bangkok. Have you never heard of whole
egg stirred into fried rice? I think I'll just add a tiny bit of flour as
Barb suggested.

Jill

[Monsur Fromage du Pollet]

Post by jmcquown

Post by jmcquown

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help

bind

Post by jmcquown
together the filling for steamed (Asian) dumplings. I think flour

would be

Post by jmcquown
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling

in the

Post by jmcquown
center of each wrapper and fold and pinch to seal with moistened

fingers.

Post by jmcquown
Cover and steam over boiling water 20-25 minutes.
Jill

I've actually watched such items as dumpling/wonton filling being
made at Chinese restaurants (I'm always snooping at food prep),
they don't use corn starch or any other starch as a binder... they
use egg white (no yolk)... starch is a great thickener (and
filler) but a really lousy binder, especially when ingredients
begin to ooze liquid... in the above recipe the cornstarch is
there to absorb the liquid steaming from the meat during cooking,
otherwise by the time it's served there'll be a puddle in the dish
and the filling texture will become like it's pre-eaten... the egg
is the binder... if you have no starch you may want to add a small
bit of cooked white rice to the mixture. But I'd question the
Asian authenticity of that recipe when it calls for whole egg.

I got the recipe when we lived in Bangkok. Have you never heard of
whole egg stirred into fried rice? I think I'll just add a tiny bit
of flour as Barb suggested.
Jill

Or make rice flour with the wand blender?

[Sheldon]

Post by jmcquown

Post by jmcquown

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help

bind

Post by jmcquown
together the filling for steamed (Asian) dumplings. I think flour

would be

Post by jmcquown
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling

in the

Post by jmcquown
center of each wrapper and fold and pinch to seal with moistened

fingers.

Post by jmcquown
Cover and steam over boiling water 20-25 minutes.
Jill

I've actually watched such items as dumpling/wonton filling being made
at Chinese restaurants (I'm always snooping at food prep), they don't
use corn starch or any other starch as a binder... they use egg white
(no yolk)... starch is a great thickener (and filler) but a really
lousy binder, especially when ingredients begin to ooze liquid... in
the above recipe the cornstarch is there to absorb the liquid steaming
from the meat during cooking, otherwise by the time it's served
there'll be a puddle in the dish and the filling texture will become
like it's pre-eaten... the egg is the binder... if you have no starch
you may want to add a small bit of cooked white rice to the

mixture.

Post by jmcquown

Post by jmcquown
But I'd question the Asian authenticity of that recipe when it calls
for whole egg.

I got the recipe when we lived in Bangkok. Have you never heard of whole
egg stirred into fried rice?

You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is not
blended into anything... in fact in Chinese fried rice only the yolk is
fried, the whites are saved for other things, like stuffing mixtures,
lobster sauce, hot n' sour soup, for coating seafood, etc. There's no
egg yolk blended into stuffing mixtures. The yolks are used separately
too, with egg drop soup, egg foo yong, etc. most of the whites are
removed for other uses. Separating eggs is common in all cusines. You
heard of hoodwinked, well you've been Bang Cocked! hehe

Sheldon

[aem]

Sheldon wrote:
[snip preceding]

Post by Sheldon
You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is
not blended into anything... in fact in Chinese fried rice only the
yolk is fried, the whites are saved for other things, like stuffing

mixtures,

Post by Sheldon
lobster sauce, hot n' sour soup, for coating seafood, etc. There's no
egg yolk blended into stuffing mixtures. The yolks are used

separately

Post by Sheldon
too, with egg drop soup, egg foo yong, etc. most of the whites are
removed for other uses. Separating eggs is common in all cusines.

You

Post by Sheldon
heard of hoodwinked, well you've been Bang Cocked! hehe

Well, some cooks sometimes do it that way, but it's certainly not the
only way to do things. If you know you're going to use egg whites
later for something, then you might use only the yolks in fried rice,
but there is no reason whatsoever not to use the whole egg if you're
not saving the white. Same for egg drop soup--I have sometimes
reserved the egg white for a marinade for that meal's stirfry, but
other times I use the whole egg. For egg fooyung and for lobster
sauce, I think using only yolks would be rare and inferior. -aem

[Sheldon]

Post by aem
[snip preceding]

Post by Sheldon
You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is
not blended into anything... in fact in Chinese fried rice only the
yolk is fried, the whites are saved for other things, like stuffing

mixtures,

Post by Sheldon
lobster sauce, hot n' sour soup, for coating seafood, etc. There's

no

Post by Sheldon
egg yolk blended into stuffing mixtures. The yolks are used

separately

Post by Sheldon
too, with egg drop soup, egg foo yong, etc. most of the whites are
removed for other uses. Separating eggs is common in all cusines.

You

Post by Sheldon
heard of hoodwinked, well you've been Bang Cocked! hehe

Well, some cooks sometimes do it that way, but it's certainly not the
only way to do things. If you know you're going to use egg whites
later for something, then you might use only the yolks in fried rice,
but there is no reason whatsoever not to use the whole egg if you're
not saving the white. Same for egg drop soup--I have sometimes
reserved the egg white for a marinade for that meal's stirfry, but
other times I use the whole egg. For egg fooyung and for lobster
sauce, I think using only yolks would be rare and inferior. -aem

Yeah, well... you're not Chinese. LOL

[Ariane Jenkins]

Post by Sheldon

Post by aem
[snip preceding]

Post by Sheldon
You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is
not blended into anything... in fact in Chinese fried rice only the
yolk is fried, the whites are saved for other things, like stuffing

mixtures,

Post by Sheldon
lobster sauce, hot n' sour soup, for coating seafood, etc. There's

no

Post by Sheldon
egg yolk blended into stuffing mixtures. The yolks are used

separately

Post by Sheldon
too, with egg drop soup, egg foo yong, etc. most of the whites are
removed for other uses. Separating eggs is common in all cusines.

You

Post by Sheldon
heard of hoodwinked, well you've been Bang Cocked! hehe

Well, some cooks sometimes do it that way, but it's certainly not the
only way to do things. If you know you're going to use egg whites
later for something, then you might use only the yolks in fried rice,
but there is no reason whatsoever not to use the whole egg if you're
not saving the white. Same for egg drop soup--I have sometimes
reserved the egg white for a marinade for that meal's stirfry, but
other times I use the whole egg. For egg fooyung and for lobster
sauce, I think using only yolks would be rare and inferior. -aem

Yeah, well... you're not Chinese. LOL

But I am. And this is the first I've heard of using only the yolk in
fried rice. Most people I know use the whole egg in fried rice, hot and sour
soup, etc. including myself. And it can be stir-fried separately from the
rice OR stir-fried with it, it varies according to who's making it. An aunt
of mine does it the omelet way--cooking it into a thin pancake and then
cooling it before julienning it for a garnish. Other aunts of mine simply
scramble it with the rice so that it forms small chunks mixed in with
everything else. Less elegant, perhaps, but it's faster and it tastes just as
good.

Then again, you're also the same person who claimed few procedures in
Asian cuisine takes longer than 3 minutes and that wasn't true, either.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

[Bob]

Post by Ariane Jenkins

Post by Sheldon
Yeah, well... you're not Chinese. LOL

But I am. And this is the first I've heard of using only the yolk in
fried rice. Most people I know use the whole egg in fried rice, hot and
sour soup, etc. including myself. And it can be stir-fried separately
from the rice OR stir-fried with it, it varies according to who's making
it. An aunt of mine does it the omelet way--cooking it into a thin
pancake and then cooling it before julienning it for a garnish. Other
aunts of mine simply scramble it with the rice so that it forms small
chunks mixed in with everything else. Less elegant, perhaps, but it's
faster and it tastes just as good.
Then again, you're also the same person who claimed few procedures in
Asian cuisine takes longer than 3 minutes and that wasn't true, either.

If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no
Chinese would ever do it the way your fercocktah illiterate six-fingered
inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and
you no makee flied lice. Ahahahahahahahahah"

...but that's just the way Sheldon is: ignorant, but predictable.

Bob

[Ariane Jenkins]

Post by Bob
If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no
Chinese would ever do it the way your fercocktah illiterate six-fingered
inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and
you no makee flied lice. Ahahahahahahahahah"
...but that's just the way Sheldon is: ignorant, but predictable.

LOL... Careful, you're scaring me now. <g>

There's nothing wrong with being unfamiliar with Chinese or Asian
cuisine. It'd just be a good idea to refrain from talking as if he was,
particularly on a newsgroup where there's plenty of posters who are. Of
course, if someone is into public humiliation in a kinky way, then all
bets are off. ;)

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

[aem]

[snip]
And it can be stir-fried separately from the
rice OR stir-fried with it, it varies according to who's making it.
An aunt of mine does it the omelet way--cooking it into a thin
pancake and then cooling it before julienning it for a garnish.
Other aunts of mine simply scramble it with the rice so that it forms
small chunks mixed in with everything else. Less elegant, perhaps,
but it's faster and it tastes just as good. [snip]

Tastes better, I think. I push the rice away from the bottom of the
wok and break the egg(s) in there, season with s&p and a few drops of
sesame oil, scramble it in place until set but still soft, then stir it
into the rice. Doing it the 'garnish omelet' way almost always gets
you overly cooked, dry results. -aem

[jmcquown]

Post by aem

[snip]
And it can be stir-fried separately from the
rice OR stir-fried with it, it varies according to who's making it.
An aunt of mine does it the omelet way--cooking it into a thin
pancake and then cooling it before julienning it for a garnish.
Other aunts of mine simply scramble it with the rice so that it forms
small chunks mixed in with everything else. Less elegant, perhaps,
but it's faster and it tastes just as good. [snip]

Tastes better, I think. I push the rice away from the bottom of the
wok and break the egg(s) in there, season with s&p and a few drops of
sesame oil, scramble it in place until set but still soft, then stir it
into the rice.

-aem
I like them added to fried rice in this manner as well.

Jill

[Ariane Jenkins]

Post by aem
Tastes better, I think. I push the rice away from the bottom of the
wok and break the egg(s) in there, season with s&p and a few drops of
sesame oil, scramble it in place until set but still soft, then stir it
into the rice. Doing it the 'garnish omelet' way almost always gets
you overly cooked, dry results. -aem

Yeah, the egg ends up being drier. Some people prefer the
texture better that way, I could go either way. But if it's just us,
I don't go through the extra trouble. We rarely make fried rice at home in
any case, I'm not that crazy about it.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

[Bubbabob]

Post by aem
Tastes better, I think. I push the rice away from the bottom of the
wok and break the egg(s) in there, season with s&p and a few drops of
sesame oil, scramble it in place until set but still soft, then stir it
into the rice. Doing it the 'garnish omelet' way almost always gets
you overly cooked, dry results. -aem

This is the way I learned to do it (by watching professional Chinese
chefs).

[jmcquown]

Post by Ariane Jenkins

Post by Sheldon

Post by aem
[snip preceding]

Post by Sheldon
You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is
not blended into anything... in fact in Chinese fried rice only the
yolk is fried

Yeah, well... you're not Chinese. LOL

But I am. And this is the first I've heard of using only the yolk in
fried rice. Most people I know use the whole egg in fried rice, hot and sour
soup, etc. including myself. And it can be stir-fried separately from the
rice OR stir-fried with it, it varies according to who's making it. An aunt
of mine does it the omelet way--cooking it into a thin pancake and then
cooling it before julienning it for a garnish. Other aunts of mine simply
scramble it with the rice so that it forms small chunks mixed in with
everything else. Less elegant, perhaps, but it's faster and it tastes just as
good.
Then again, you're also the same person who claimed few procedures in
Asian cuisine takes longer than 3 minutes and that wasn't true, either.
Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Thanks, Ariane. I don't know that my recipe is "authentic", just that
mother was given it in Thailand and I've been enjoying it for over 30 years
and making it myself for over 20. I definitely use whole egg in fried rice
and in these dumplings.

Jill

[Gal Called J.J.]

Post by jmcquown

Post by Ariane Jenkins

Post by Sheldon

Post by aem
[snip preceding]

Post by Sheldon
You're not making fried rice. In fried rice the whole egg is first
fried like an omelet and then used in bits as a garnish, raw egg is
not blended into anything... in fact in Chinese fried rice only the
yolk is fried

Yeah, well... you're not Chinese. LOL

But I am. And this is the first I've heard of using only the yolk in
fried rice. Most people I know use the whole egg in fried rice, hot and
sour soup, etc. including myself. And it can be stir-fried separately from
the rice OR stir-fried with it, it varies according to who's making
it. An aunt
of mine does it the omelet way--cooking it into a thin pancake and then
cooling it before julienning it for a garnish. Other aunts of mine simply
scramble it with the rice so that it forms small chunks mixed in with
everything else. Less elegant, perhaps, but it's faster and it tastes
just as good.

<snip>

Post by jmcquown
Thanks, Ariane. I don't know that my recipe is "authentic", just that
mother was given it in Thailand and I've been enjoying it for over 30 years
and making it myself for over 20. I definitely use whole egg in fried rice
and in these dumplings.

I also use whole eggs in fried rice -- once the rice is ready, I push
it over and make a spot to quickly cook and cut the scrambled egg. Then
I mix the chunks of egg back into the rice. It looks like the stuff I
get at Chinese restaurants, so I must be doing something right... :-)

[aem]

Post by Sheldon
Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them and
some from a wide variety of Chinese cookbooks. None of them would
agree with what you posted about eggs. -aem

[Sheldon]

Post by aem

Post by Sheldon
Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them and
some from a wide variety of Chinese cookbooks. None of them would
agree with what you posted about eggs. -aem

So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour wisdom
prior to my response... you're a day late and a nickle short.

Eggs are probably the most revered ingredient in Chinese cusine, eggs
play a very important part in all aspects of Chinese culture. The
Chinese are extremely particular in all the various machinations
pertaining to egg usage in their cusine and they do in fact pay very
careful attention to the proportion of white and yolk used.

[Bob]

Post by Sheldon

Post by aem

Post by Sheldon
Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them and
some from a wide variety of Chinese cookbooks. None of them would
agree with what you posted about eggs. -aem

So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour wisdom
prior to my response... you're a day late and a nickle short.

Please, Sheldon, regale us with tales of your Chinese heritage and your
lengthy apprenticeship under an unremittingly traditional chef in a
professional kitchen in China. Or please provide some authoritative
source -- not some bullshit web site; we all know that web sites can be
found to support all kinds of idiocy -- which backs up your statements.

Don't have any?

Then STFU.

Bob
P.S.: Your spell-checker isn't working, and your native spelling
deficiencies are showing.

[Bob (this one)]

Post by Bob

Post by Sheldon

Post by aem

Post by Sheldon
Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them and
some from a wide variety of Chinese cookbooks. None of them would
agree with what you posted about eggs. -aem

So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour wisdom
prior to my response... you're a day late and a nickle short.

Please, Sheldon, regale us with tales of your Chinese heritage and your
lengthy apprenticeship under an unremittingly traditional chef in a
professional kitchen in China. Or please provide some authoritative
source -- not some bullshit web site; we all know that web sites can be
found to support all kinds of idiocy -- which backs up your statements.
Don't have any?
Then STFU.
Bob
P.S.: Your spell-checker isn't working, and your native spelling
deficiencies are showing.

Apparently the content and IQ checkers are equally dead.

Pastorio

[aem]

Post by Sheldon

Post by aem

Post by Sheldon
Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them
and some from a wide variety of Chinese cookbooks. None of them
would agree with what you posted about eggs. -aem

So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT

I didn't make any citations, just corrected your false statement about
my ancestry. Why you think it's relevant is beyond me.

Post by Sheldon
Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour
wisdom prior to my response... you're a day late and a nickle short.

Actually, I replied the same day to the original post with a suggestion
which, as it happens, she followed with a good result.

Post by Sheldon
Eggs are probably the most revered ingredient in Chinese cusine, eggs
play a very important part in all aspects of Chinese culture. The
Chinese are extremely particular in all the various machinations
pertaining to egg usage in their cusine and they do in fact pay very
careful attention to the proportion of white and yolk used.

The Rule of Holes might help you out: When you're in over your head,
stop digging. -aem

[Ariane Jenkins]

Post by Sheldon
So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour wisdom
prior to my response... you're a day late and a nickle short.
Eggs are probably the most revered ingredient in Chinese cusine, eggs
play a very important part in all aspects of Chinese culture. The
Chinese are extremely particular in all the various machinations
pertaining to egg usage in their cusine and they do in fact pay very
careful attention to the proportion of white and yolk used.

Citation? You asserted that Chinese people only use yolk in fried
rice. Perhaps I missed your "citation", but so far two people of Chinese
ancestry and lots of Chinese relatives have piped up to say that none of
their family does it that way and it's certainly not an exclusive practice.
Your case doesn't look good, and you're not really helping yourself any with
posts like the above.

I also don't know where you get that idea about eggs being "the most
revered ingedient in Chinese cuisine". I'm guessing you got it from the same
place as "only yolk is used in fried rice" and "few procedures in Asian
cuisine take longer than 3 minutes". With a track record like that, people
would do well to take your helpful advice about Chinese cooking with a huge
grain of MSG.

Ariane
--
Stupidity: Quitters never win, winners never quit, but those who never win
and never quit are idiots.
http://www.despair.com/stup24x30pri.html

[Damsel in dis Dress]

With a track record like that, people would do well to take your
helpful advice about Chinese cooking with a huge grain of MSG.

ROFLMAO!

Carol

[Bob]

Post by Ariane Jenkins
I also don't know where you get that idea about eggs being "the most
revered ingedient in Chinese cuisine". I'm guessing you got it from the
same place as "only yolk is used in fried rice" and "few procedures in
Asian cuisine take longer than 3 minutes".

Same place he gets most of the misbegotten bizarrerie he posts as if they
were facts: His ass.

(Hey, here's a question: Since when is there a unified "Asian" cuisine?)

Bob

[Ariane Jenkins]

Post by Bob

Post by Ariane Jenkins
I also don't know where you get that idea about eggs being "the most
revered ingedient in Chinese cuisine". I'm guessing you got it from the
same place as "only yolk is used in fried rice" and "few procedures in
Asian cuisine take longer than 3 minutes".

Same place he gets most of the misbegotten bizarrerie he posts as if they
were facts: His ass.

That would seem to be the case... ;D

Post by Bob
(Hey, here's a question: Since when is there a unified "Asian" cuisine?)

LOL, there isn't, of course. But I don't know of any single Asian
cuisine where Sheldon's claim applies, and it certainly doesn't apply to Asian
cuisines in general. But perhaps we should consider the source, as mentioned
above. <g>

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

[aem]

Post by jmcquown

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to
help bind together the filling for steamed (Asian) dumplings. I
think flour would be too glutinous. Aside from going to the
store, any suggestions?

[snip recipe]

Post by jmcquown
I got the recipe when we lived in Bangkok. Have you never heard of
whole egg stirred into fried rice? I think I'll just add a tiny bit
of flour as Barb suggested.

Yes, use half as much flour as the cornstarch called for. Or, just
skip it. Worst that could happen is that your dumplings would be too
moist, it isn't all going to fall apart on you. -aem

[jmcquown]

Post by aem

Post by jmcquown

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to
help bind together the filling for steamed (Asian) dumplings. I
think flour would be too glutinous. Aside from going to the
store, any suggestions?

[snip recipe]

Post by jmcquown
I got the recipe when we lived in Bangkok. Have you never heard of
whole egg stirred into fried rice? I think I'll just add a tiny bit
of flour as Barb suggested.

Yes, use half as much flour as the cornstarch called for. Or, just
skip it. Worst that could happen is that your dumplings would be too
moist, it isn't all going to fall apart on you. -aem

I used just a couple of pinches of flour and mixed it all up. The filling
turned out fine. However, by the time I got around to doing that, I wound
up just covering it tightly in a bowl. I'll fill and steam the dumplings
today. I also thought I'd take about 1/2 of the mixture and add some
chopped water chestnuts for something a little different with a bit of
crunch.

Jill

[Rusty]

On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown"

Post by jmcquown
I used just a couple of pinches of flour and mixed it all up. The filling
turned out fine. However, by the time I got around to doing that, I wound
up just covering it tightly in a bowl. I'll fill and steam the dumplings
today. I also thought I'd take about 1/2 of the mixture and add some
chopped water chestnuts for something a little different with a bit of
crunch.
Jill

Don't you hate how cornstarch is packaged?

The Kingsford's comes in a box with a plastic inner liner. After
scooping out several tablespoons of cornstarch, the liner has bumped
the measuring spoon and flipped cornstarch everywhere.

I've tried the Betty Crocker cornstarch that comes in a cylinder. The
plastic top rotates open and closed. Of course the slot that opens is
too narrow to get the measuring spoon into. When trying to shake the
cornstarch into the measuring spoon it either cakes up and won't come
out of the container or big globs come out and go everywhere.

Does anyone make a workable container that allows you to use
cornstarch without spreading it everywhere?


Rusty

[Sheldon]

Post by Rusty
Don't you hate how cornstarch is packaged?
The Kingsford's comes in a box with a plastic inner liner. After
scooping out several tablespoons of cornstarch, the liner has bumped
the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The
plastic top rotates open and closed. Of course the slot that opens is
too narrow to get the measuring spoon into. When trying to shake the
cornstarch into the measuring spoon it either cakes up and won't come
out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use
cornstarch without spreading it everywhere?

Dump your corn starch into a different container... a jelly jar works
for me.

Btw, those shaker holes are for powdering a babie's b-hind.

Sheldon

[Arri London]

Post by Rusty
On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown"

Post by jmcquown
I used just a couple of pinches of flour and mixed it all up. The filling
turned out fine. However, by the time I got around to doing that, I wound
up just covering it tightly in a bowl. I'll fill and steam the dumplings
today. I also thought I'd take about 1/2 of the mixture and add some
chopped water chestnuts for something a little different with a bit of
crunch.
Jill

Don't you hate how cornstarch is packaged?

LOL not especially. We remove it from the box and put it into a clean
wide-mouth screwtop jar. Easy to measure out and easy to clean for the
next box.

Post by Rusty
The Kingsford's comes in a box with a plastic inner liner. After
scooping out several tablespoons of cornstarch, the liner has bumped
the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The
plastic top rotates open and closed. Of course the slot that opens is
too narrow to get the measuring spoon into. When trying to shake the
cornstarch into the measuring spoon it either cakes up and won't come
out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use
cornstarch without spreading it everywhere?
Rusty

[Rusty]

Post by Arri London

Post by Rusty
Don't you hate how cornstarch is packaged?

LOL not especially. We remove it from the box and put it into a clean
wide-mouth screwtop jar. Easy to measure out and easy to clean for the
next box.

That's my gripe.

So why don't the cornstarch vendors package it in wide- mouth screwtop
jars to beging with? Most food products (I didn't say "all") are used
from the container they are sold in. If you have to move it to a
different container to use it, then I don't believe it's packaged
correctly.


Rusty

[Arri London]

Post by Rusty

Post by Arri London

Post by Rusty
Don't you hate how cornstarch is packaged?

LOL not especially. We remove it from the box and put it into a clean
wide-mouth screwtop jar. Easy to measure out and easy to clean for the
next box.

That's my gripe.
So why don't the cornstarch vendors package it in wide- mouth screwtop
jars to beging with? Most food products (I didn't say "all") are used
from the container they are sold in. If you have to move it to a
different container to use it, then I don't believe it's packaged
correctly.
Rusty

Because then the consumer would need to pay more for it and most of that
glass would end up in landfill.
We repackage most of our dry food items in glass jars or large airtight
tins. They stay fresher that way and no insect intrusion.

[aem]

Post by Rusty
So why don't the cornstarch vendors package it in wide- mouth
screwtop jars to beging with? Most food products (I didn't say
"all") are used from the container they are sold in. If you have
to move it to a different container to use it, then I don't
believe it's packaged correctly.

Sorry 'bout that, but it's probably because most people don't spray
cornstarch all over the kitchen. Therefore, Kingsford et al. don't get
a lot of complaints about their packaging. I'm not saying you're
clumsy <g> but it appears that you don't pay quite enough attention....
-aem

[Rusty]

Post by aem
Sorry 'bout that, but it's probably because most people don't spray
cornstarch all over the kitchen. Therefore, Kingsford et al. don't get
a lot of complaints about their packaging. I'm not saying you're
clumsy <g> but it appears that you don't pay quite enough attention....
-aem

Yea, that's probably why Betty Crocker is offering cornstarch in a
cardboard cylinder with a shaker top. They just didn't take it a step
further and make an opening large enough to fit a measuring tablespoon
into.

Or why Clabber Girl offers it in a steel can with a plastic snap on
top with large letters saying, "Easier to use and store. No Mess!".

Loading Image...

I must be the only person that ever complained.


Rusty

[aem]

[snip]
Clabber Girl offers it in a steel can with a plastic snap on
top with large letters saying, "Easier to use and store. No Mess!".

http://images.packworld.com/issues/05.04/images/Departments/cornstarch1.jpg
Well, good then, you've found what you need. -aem

[jmcquown]

Post by Rusty
On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown"

I used just a couple of pinches of flour and mixed it all up.> >Jill

Don't you hate how cornstarch is packaged?

Not particularly. I use that stuff in the yellow box wth a woman dressed
like she's a corn cob on the box.
(snippage)

Post by Rusty
Rusty

Here's my finished first batch of Thai dumplings. Absolutely delicious.

http://community.webshots.com/photo/74365720/309920234pghZGS

Tomorrow I'll chop the remaining water chestnuts and add them to the
remaining mixture before steaming.

Jill

[Bob]

Post by jmcquown
Here's my finished first batch of Thai dumplings. Absolutely delicious.
http://community.webshots.com/photo/74365720/309920234pghZGS

(Jill, I profusely apologize for what I'm about to write.)

One of the offices at work has a TV going nonstop. In theory, it's so that
the military folks there can keep an eye on the news of the world, and react
to notify senior officials if anything potentially threatening happens. In
practice, the guys on duty watch whatever they want to watch, and when I
came into their office last week, they were watching a rerun of a Fear
Factor Christmas episode. The contestants were told to eat raw reindeer
testicles, and those testicles bore a VERY strong resemblance to that photo
of your Thai dumplings!

Bob

[Dave Smith]

Post by Rusty
Don't you hate how cornstarch is packaged?

Argh!!! Cornstarch is the worst.

[Damsel in dis Dress]

Post by Dave Smith

Post by Rusty
Don't you hate how cornstarch is packaged?

Argh!!! Cornstarch is the worst.

It's a pain in the butt, trying to work around that inner bag. But! It
makes cool sounds when you squeeze the box. Back in the days of radio,
when they needed the sound of someone walking through snow, they squeezed
the box once for each footstep. Try it .. .it's fun!

Carol

[Damsel in dis Dress]

Post by Dave Smith

Post by Rusty
Don't you hate how cornstarch is packaged?

Argh!!! Cornstarch is the worst.

Oh, I just thought of this. You can get Tone's cornstarch, in a large
plastic container, at Sam's (and probably Coscto). I have a container
somewhere. Still haven't finished unpacking.

Carol

[Default User]

Post by Rusty
I've tried the Betty Crocker cornstarch that comes in a cylinder. The
plastic top rotates open and closed. Of course the slot that opens is
too narrow to get the measuring spoon into. When trying to shake the
cornstarch into the measuring spoon it either cakes up and won't come
out of the container or big globs come out and go everywhere.

Yep. It would be great if you needed to shake cornstarch on something,
I guess. I have little call for that.




Brian

[Bubbabob]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to
help bind together the filling for steamed (Asian) dumplings. I
think flour would be too glutinous. Aside from going to the
store, any suggestions?

Tapioca starch.

[Melba's Jammin']

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help
bind together the filling for steamed (Asian) dumplings. I think
flour would be too glutinous. Aside from going to the store, any
suggestions?
Jill

I'd use flour -- that's not a lot in your recipe. JMO.

[No One]

Use potato starch or white rice flour. or 1/2 and 1/2 of each. Either or
in combination will do what you are looking for. Half of each mixed is also
a great thickner that approximates gluten wheat flour in behavior.

Joe, A Celiac who uses such all the time
-----------------------------------------------------

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill
--
I used to have a handle on life...but it broke off.

[Grizzman]

tempura batter works pretty good

Grizzman

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill

[Arri London]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

Wheat flour won't be too glutinous if you mix the ingredients lightly.
Otherwise use rice flour or tapioca flour or potato flour.

But since the filling is going into wrappers it probably would survive
just fine without the starchy binder.

Post by jmcquown
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill
--
I used to have a handle on life...but it broke off.

[Bob (this one)]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

instant mashed potatoes
rice whirled in a blender to a fine powder
cake flour (less protein than the others)
tapioca starch
potato starch
pasta run through the blender
ramen noodles through the blender
rice sticks - blender
somen, mung bean threads, shirataki noodles - blender
xanthan gum, guar gum
gelatin, pectin

All different with different characteristics.

Happy dumplings

Pastorio

Post by jmcquown
3 oz. crab meat
6 oz. ground pork
6 large shrimp, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1 egg
1-1/2 tsp. light soy sauce
1 Tbs. oil
1/2 tsp. pepper
*or 1 can baby shrimp, well drained
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Cover and steam over boiling water 20-25 minutes.
Jill

[Miche]

Post by jmcquown
I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be
too glutinous. Aside from going to the store, any suggestions?

Potato flour? Works well for me.

Miche