-=> Quoting Denis Mosko to Jim Weller <=-

 CS>> Komatsuma KangKoon Chinese water spinach
 JW> Ipomoea aquatica

 DM> Reply with image of Ipomea aquatica, Jim.

If you do a Google image search for Ipomoea aquatica you will get
mostly images of flowers. (It's in the morning glory family.)

If you search "Kangkong" you'll see both the leaves and stems, and
cooked dishes.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Four Flavor Steamed Dumplings
 Categories: Chinese, Dumplings, Pork, Shrimp, Wine
      Yield: 1 servings
 
     12 oz Shrimp, peeled, deveined,
           And diced
      1 oz Pork fat (fatback is okay if
           You soak it first), diced
      4 oz Bamboo shoots, diced
      1 tb Scallion (green and white
           Parts), minced
      1 tb Ginger root, minced very
           Fine
    1/2 ts Rice wine or dry sherry
      1 ts Salt
    1/2 ts MSG (may substitute 1/4 t
        ea Salt and sugar)
      2 ts Sugar
    1/4 ts Black pepper, ground
    1/4 ts Sesame oil
      1 tb Cornstarch
  2 1/2 c  flour
    1/2 c  boiling water
    1/4 c  cold water
      1 T  lard (rendered)
      1     egg
    1/2 t  oil
      2 T  fried brill fish
      2 T  scallion, green part only,
           minced fine
      2 T  carrot, chopped fine or
           grated
  
  Filling: Mix first 12 ingredients well. The original recipe says:
  "Throw mixture against inside of bowl for 3 - 4 minutes so that
  ingredients are thoroughly combined"; I'm not sure that's
  necessary, especially if you have kids or nosy neighbors who are
  inclined to think you're a little batty to begin with.
  
  Skins: Mix boiling water into 2 c flour. Add cold water and lard
  and knead to a smooth dough, using the rest of the flour to dust
  your hands and work surface as needed. Roll dough out into a long
  stick, cut into 30 pieces, and flatten each piece into a 2"
  circle. Place 1 portion (a little over 1/2 oz) filling in the
  center of each circle. Using thumbs and forefingers, pinch the
  unfilled part of each dumpling into four parts but sealing the
  filling into the bottom. You want dumplings that look like
  
  ( )  <- four open pockets for filling ( )*( ) \ / <- four pockets ( )
  ( ) <- filling encased in big pocket top view side view, sort of
  
  Now: Beat the egg. Oil an omelette pan or other small pan. Add the
  egg to the hot pan, swirling clockwise (counter- if you're a
  lefty) until the egg makes a paper-thin circle in the pan. Cook
  until bottom is browned, and then flip and brown the other side.
  When it's cooled enough to handle, chop it fine.
  
  Using fingers or a demitasse spoon, fill the pockets with small
  quantities of the egg, the carrot, the scallion, and the fish (one
  item per pocket, of course).
  
  Arrange the dumplings in a steamer and steam 5 minutes.

  Chinese Snacks: Wei-chuan Cook Book by Su-Huei Huang

  From: Michael Loo
 
MMMMM

Cheers

Jim


... I have a big collection of cook books. I like reading, not cooking.

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