| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
36 |
Servings |
INGREDIENTS
| 1 |
lg |
Dried Chinese Black Mushroom |
|
|
HOT Water |
| 4 |
oz |
Lean Pork, Ground |
| 4 |
oz |
Shrimp, Shelled, Deveined & Chopped Fine |
| 2 |
tb |
Water Chestnuts, Chopped Fine |
| 2 |
sm |
Green Onions, White Parts Only, Minced |
| 2 |
ts |
Soy Sauce |
| 1 |
ts |
Dry Sherry |
| 1 |
ts |
Sesame Oil |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Pepper, Ground |
| 36 |
|
3 1/2" Round Won Ton Wrappers |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Soak the mushroom(s) in the HOT water until softened (about 20 minutes).
Drain. Remove and discard the stem and the tough center. Chop very fine.
Mix the mushroom(s), pork, shrimp, water chestnuts, green onion(s), soy
sauce, sherry, sesame oil, cornstarch, sugar, salt and pepper together.
Place a generous teaspoon of the mixture on the center of each won ton
wrapper. Bring the sides of the wrappers up around the filling. Pinch the
tops together to form bundles around the filling. Press down lightly on the
filling. Place the cooking rack and the measured amount of water in the
pressure cooker. Place the dumplings on the rack (this may have to be done
in batches). Close the cover securely. Place the regulator on top of the
vent. Cook for 5 minutes at 15 POUNDS - start timing when the pressure
regulator begins to rock. Immerse the pressure cooker in or under running
cold water to stop the cooking immediately. Remove the dumplings - keep
them warm while additional batches are cooked. Serve warm with a dipping
sauce such as Sesame Soy Dipping Sauce.
Posted to rec.food.recipes by Joel.Ehrlich@salata.com (Joel Ehrlich) on
1993, .
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