Fun Gwau (steamed Translucent Dumplings)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Appetizers, Chinese, Pork	30	Servings

INGREDIENTS

6		Dried Chinese black
		Mushrooms
6	oz	Shrimp, shelled & deveined
1	t	Salt
1 1/2	T	Peanut oil
6	oz	Ground pork butt
1/4	c	Finely diced bamboo shoots
1/4	c	Finely diced water
		Chestnuts, preferably fresh
2		Green onions, chopped
2	t	Sugar
1/4	t	White pepper
1	T	Shao Hsing rice wine or dry
		Sherry
1 1/2	t	Light soy sauce
2	t	Cornstarch
2	T	Chicken stock
2	T	Coarsely chopped fresh
		Coriander leaves
1		Oil
		Wheat Starch Wrappers
		see recipe
		Light soy sauce, for
		Dipping
		Chinese mustard, for
		Dipping

INSTRUCTIONS

can be prepared entirely in advance and reheated a few minutes before
serving.  The wheat starch wrappers have an interesting chewy  texture,
a unique translucent appearance and are absorbent of  flavors. Roll out
the wrappers as thin as possible; otherwise they  come out rubbery.
Cover mushrooms in warm water for 20 minutes or until soft and
pliable. Remove and squeeze out excess water from the mushrooms. Cut
off the stems at the base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes. Rinse well
with cold water, pat dry thoroughly. Coarsely mince.  Preheat a wok or
skillet. when hot, add the peanut oil. over  mediumhigh heat, add the
mushrooms, shrimps, pork butt, bamboo  shoots, water chestnuts, and
half the green onions; stir-fry until  the pork turns white. Season
with the sugar, white pepper, wine and  soy sauce. Combine the
cornstarch and chicken stock in a small bowl  and mix until smooth;
pour into wok. Stir fry for 1 minute longer.  Remove the mixture to a
shallow plate and mix in the remaining green  onion and coriander.
Allow the filling to cool, then refrigerate it  until needed.  Makes
almost 2 cups of filling.  Prepare the Wheat Starch Wrapper dough.
Pinch off 1-inch balls of  dough. Lightly oil the ball and flatten it
into a thin 3 1/2-inch  circle. An oiled Chinese cleaver is
traditionally used; however, a  tortilla press or a rolling pin works.
Put 1 large teaspoon of  filling in the center of the circle.  Fold it
in half and pinch the  edges to seal the filling inside. Repeat with
remaining dough and  filling.  Place dumplings without touching each
other on a lightly oiled bamboo  steamer (or a heat resistant plate).
Steam over boiling water for 3  minutes. Serve hot, dipped in light soy
sauce and Chinese mustard.  Serve with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.  Posted by Stephen Ceideburg. Reposted by
Fred Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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