jmcquown wrote: > 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 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.