Organization of Chinese American Women

Dear OCAW Sisters & Guests:

Well, it's a wrap! Another successful Lunar New Year's Dumpling party on March 21st with a lot of new faces (over 35 attendees), delicious snacks, delectable side dishes (including Chef Peter's famous orange Peking duck) & decadent desserts brought by participants, not to mention all of the dumplings (har gow & jiaozi) symbolic of prosperity to bring in the Year of the Tigress.

We enjoyed making & eating four kinds of dumplings (har gow shrimp dumplings, pork and vegetarian jiaozi, and fried wonton dessert), two of Chef Peter Lo's specialty (orange Peking duck) and a bevy of snacks and side dishes provided by the party goers. Special thanks to Josephine Lo & her husband Peter for their continued generosity and for hosting this party. Thanks also to our dumpling leaders (Kit Poy, Kit Lee, Ru Fan & guest Angela Xu) & Chinese Napoleon demonstrator Marsha Iyomasa.

We now have an OCAW Facebook page, where more photos from the party will be posted. For those unable to attend, we hope you will participate in our upcoming activities!

Per the many requests, below are recipes for Kit Poy's har gow (shrimp dumplings) and Noreen Hom's co-worker's Espasol (coconut rice cake cookie).

Enjoy,
Christina

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Steamed shrimp dumplings (har gow) Serves 6

Skin ingredients:

 

1.    1 packet of “Steamed Shrimp Cake” flour (12 oz.)

2.    ¼ cup tapioca (added ½ cup hot water, set aside for 30 mins.)

3.    1 cup boiling water

4.    1 tsp cooking oil

 

Mix all ingredients together and knead into a smooth ball of dough.

 

Filling ingredients:

 

1.    ¾ t salt

2.    ½ tsp sesame oil

3.    ½ tsp sugar

4.    1 tbsp cornstarch

5.    ¼ tsp white pepper

6.    1 tbsp fish sauce

 

C.

1.    4 ounces of pork back (minced)

2.    1/2 cup bamboo shoots (diced)

3.    1 pound of 35-45 count shrimp

 

Steps:

 

1.    Cut each shrimp into two pieces, mix and marinate with B ingredients (let soak 20 minutes).

2.    Combined A with C and place in refrigerator to solidify.

3.    Divide dough into 36 pieces.

4.    Press a dough ball into a paper thin skin wrapper.  Holding the skin in hand palm, place a teaspoon-portion of filling in the center of each wrapper and fold edges toward each other, pinching while overlapping the edges.

5.    Place filled dumping in steamer and steam over high heat for 7 minutes.

 

Espasol - Coconut Rice Cake Cookie

OCAW’s  “Sharing our Dim Sum” Project

On behalf of the Executive Board, I would like to announce the winners of the “Sharing our Dim Sum.”  We appreciate their willingness to reflect upon the life lessons learned and to take the time to share their wisdom with future generations.   The winners are:

First Prize:            Geraldine M. Ko,  Hawaii Chapter
Second Prize:       Pamela Wong,  Maryland Chapter
Third Prize:          Christina Wong Poy,  Maryland Chapter