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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


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