| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Dumplings, Resturants, Val’s, Chinese | 1 | Servings |
INGREDIENTS
| 3 | DRIED MUSHROOMS (CHINESE) | |
| 2 1/2 | c | FLOUR |
| 1 | EGG | |
| 1/2 | c | WATER |
| 1/2 | ts | SALT |
| 7 | oz | SHRIMP |
| 7 | oz | GROUND PORK |
| 1/2 | ts | EACH SALT AND PEPPER |
| 1 | pn | FRESH MILLED WHITE |
| PEPPER | ||
| 4 | tb | SAKE |
| 4 | tb | SOYA SAUCE |
| 4 | tb | SESAME OIL |
INSTRUCTIONS
FLOUR THE WORK BOARD LEAVE THE MUSHROOMS TO SOAK IN LUKEWARM WATER. SIFT THE FLOUR INTO A BOWL. BEAT THE EGG AND WATER AND SALT, ADD TO THE FLOUR AND MAKE A PLIABLE DOUGH. LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR. CHOP THE SHRIMP AND DRAINED SOAKED MUSHROOMS FINELY AND MIX WITH THE CHOPPED PORK, SALT, SUGAR, PEPPER AND SAKE. SHAPE THE DOUGH INTO A ROLL APPROX. 1-1/4 INCH THICK, AND DIVIDE INTO 4O SMALL BALLS. ROLL THE BALLS OUT VERY THINLY AND DUST WITH FLOUR. DIVIDE THE FILLING AMONG THE CIRCLES OF DOUGH. WET THE EDGES AND FOLD THE CIRCLES INTO CRESCENT SHAPES, PRESSING THE EDGES TOGETHER. PLACE ON OILED PLATE AND STEAM FOR 15 MINUTES. MIX SOYA AND SESAME TO MAKE DIPPING SAUCE. Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May 20, 1997
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