Pork Siu Mai (pork Dumplings)

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Asian	Asian, Chinese, Pasta, Pork, Side dish	4	Servings

INGREDIENTS

5		Dried black mushrooms
1/2	lb	Lean ground pork
1/4	c	Bamboo shoots, minced
3		Green onions, chopped w/top
1		Egg white
1	T	Cornstarch
1	t	Salt
1	t	Soy sauce
1	ds	Sesame oil
1	ds	White pepper
		Siu mai skins, or wonton
		wrappers trimmed int
		Soy sauce for dipping

INSTRUCTIONS

Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain and
squeeze out excess moisture. Re- move and discard stems. Chop caps
finely. In a medium bowl, mix together all ingredients EXCEPT the siu
mai skins and soy sauce. Hold siu mai skin in one hand. Add a heaping
teaspoon of the pork mixture to the middle of the wrapper and bring
the edges of the skin up the side of the filling. You should leave  the
top open. Repeat with remaining skins. Place dumplings on a rack
(single layer!), cover, and steam over boiling water for about twenty
minutes. Add more water* during steaming time if necessary. (* Water
you add needs to be boiling) Remove and serve. Soy sauce with a hint
of sesame oil added makes a wonderful serving sauce. Posted to
MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 87 Calories From Fat: 18 Total Fat: 2g Cholesterol: 37.4mg Sodium: 667.9mg Potassium: 242.3mg Carbohydrates: 2.4g Fiber: <1g Sugar: <1g Protein: 13.8g