DLS-College of St.

Benilde School of Hotel, Restaurant & Institution Management PMETCO 2

Title: Recipe #: Yield:

Steamed Japanese Yam and Duck Dumplings

Date: Grade: Portion Size:

Ingredients Japanese Yam, substitute with Chinese Yam Egg whites Salt Vegetable oil Duck breast Maitake (hen of the woods fungus), substitute with any kinds of meaty fungus Gingko nuts

Specifications Peeled and cut in inch slices To taste As needed Coarsely ground Stems/roots discarded Shelled, boiled a pinch of salt, thick skin removed

Quantity 900 2

Unit g. Pcs.

120 100

g. g.

12

Pcs.

Soy sauce (koikuchi shoyu) Mirin Katsuo Dashi (Bonito stock) Yuzu peel (Japanese Citron) Katakuri starch or substitute with potato starch Light soy sauce (usukuchi shoyu)

3 3 1 Finely chopped Dissolved in 1 tsp water 1 1

Tbps Tbps cups tsp tsp

Procedure: Steam yama imo slices for 10 minutes over high heat. Mash over a sieve. Transfer to a bowl, add egg whites and a pinch of salt then mix thoroughly. Heat vegetable oil in a saucepan over medium heat and saut the ground duck until lightly browned then add the fungus and ginko nuts. Stir in soy sauce, mirin, cup of bonito stock, and yuzu peel. Bring to a boil, remove from heat, and add half of the dissolved starch mixture. Set this filling mixture aside. Divide the mashed yama imo into four portions and make four patties. Spoon one quarter of the filling into the center of the patty and roll into a ball. Place the ball into a piece of cheesecloth and twist the top. Remove from the cloth. Steam the dumplings for about 5 minutes. Bring the remaining bonito stock. Light soy sauce and a pinch of salt to a boil in a saucepan over medium heat. Add remaining starch mixture and remove from

heat when sauce is slightly thickened. Spoon the sauce over the steamed dumplings.