GAO CHOI GAO RECIPES

Steps:

• Preparing the dough: Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water (must be boiling!), stirring until a ball forms. The dough should be slightly translucent. Stir in the shortening, a little at a time. Transfer to a lightly floured board and knead for a few minutes until soft and smooth. Divide the dough into 4 balls. Cover dough with a damp tea cloth for 15 minutes. Preparing the filling: Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste. Place in a large bowl. Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds). Remove, and squeeze dry between two plates. Chop the blanched chives finely. Finely chop the bamboo shoots and cilantro. Add to the shrimp. Mix all the seasoning ingredients (soy sauce, rice wine, sesame oil, cornstarch, sugar, salt and white pepper) together. Pour into the shrimp and chives mixture and mix well. Assembling the dumplings: Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick. Use a round 3½ inch cookie cutter and stamp out round pastry skins. You should have about 40 skins. Cover dough with a damp tea cloth as you work. Folding the dumplings: Brush the edges of the pastry with a little water. Place the pastry skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon. Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Make sure seams are well-sealed and place on a tray dusted with tapioca starch. Steaming the dumplings: Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment. Steam over simmering water for 6-8 minutes or until the dumplings are translucent. (if the dumpling skin is thick, you may need a few more minutes). Add water if necessary so that wok is not dried out. Preparing the dipping sauce: Julienne ginger, and mix with red wine vinegar and water. Serve with the dumplings.

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.