A recipe I found in my collection of cuttings from magazines. I’m posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I’ve collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Make and share this Cantonese Barbecued Pork recipe from Food.com.
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
From one of my Chinese cookbooks. It’s in Chinese, so some measurements are a little general. It’s pretty simple, and what can be better than chicken and ginger on a cold day?
The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
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