Cantonese Fish Filling (Dim Sum Filling) Recipe

• 1 1/2 Tbsp. Sesame seed oil
• 1 x Black or possibly red pepper
• 1/2 lb Flounder filet, cubed
• 1 1/2 tsp Chicken bouillon
• 2 x Garlic, chopped
• 1 1/2 Tbsp. Water
• 1/2 c. Cabbage, minced fine
• 1 tsp Cornstarch
• 8 x Scallions, minced
• 2 quart Stock or possibly water
• 4 x Mushrooms, minced
• 2 tsp Lemon juice

1. Servings: 24
2. 1.
3. Heat 1/2 ts sesame oil in wok over low heat.
4. 2.
5. Add in flounder cubes and garlic and simmer for 5 min.
6. Remove.
7. 3.
8. To wok add in rest of oil and cabbage and scallions.
9. Stir-fry three min.
10. 4.
11. Push veggies to side of wok.
12. In center well add in mushrooms and lemon juice.
13. Stir-fry one minute.
14. 5.
15. Return flounder.
16. Add in pepper and bouillon.
17. Blend.
18. Simmer two min.
19. 6.
20. Mix cornstarch and water til blended well.
21. 7.
22. Add in to flounder mix in wok.
23. Blend.
24. Simmer til thickened.
25. 8.
26. Remove fish filling from wok to bowl.
27. 9.
28. Assemble won tons and boil.

sesame seed oil, black, flounder filet, chicken, garlic, water, cabbage, cornstarch, scallions, water, mushrooms, lemon juice

Taken from cookeatshare.com/recipes/cantonese-fish-filling-dim-sum-filling-99111 (may not work)