Open-face Dumplings – We Love God!

Be men! In courage; not cowards, turning our back on the foe, or giving way in danger, or reproach, or evil days. In solidity; not shifting or shadowy, but immoveable as the rock. In strength; as the man is, so is his strength. Be strong! In wisdom. Foolishness is with childhood, wisdom with manhood. Speak and act with wisdom, as men. In ripeness. The faculties of men are ripe, both for thinking and working. They speak ripe words, think ripe thoughts, plan and execute ripe things. In understanding be men! In all things – what you do, and what you refrain from doing, be men. Act the manly part – let nothing effeminate, luxurious, sickly, childish, puny, little, narrow be seen about you. Christianity makes men, not babes. Adorn the doctrine of Christ by your manliness. In the Church, in the world, in business, in conversation, in prosperity, and adversity, [act] like men! Let no man despise you; and let no man despise the Gospel because of you.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Appetizers, Chinese, Pork	6	Servings

INGREDIENTS

1	lb	Ground pork
10		Chinese dried black
		mushrooms softened in
		hot
		Water for 20 minutes, stems
		removed and caps
		Finely chopped
2	c	Minced garlic chives, Or
		substitute 2 cups minced
2	c	Minced garlic chives
		Or substitute 2 cups minced
		Leeks and 1 tablespoon
		Minced garlic), Minced garlic
2	T	Minced fresh ginger
2	T	Soy sauce
2	t	Rice wine
1 1/2	t	Sesame oil
1/4	t	Freshly ground black pepper
1		Egg white, lightly beaten
1 1/2	T	Cornstarch
1		cup minced scallion greens

INSTRUCTIONS

TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer
Lightly chop the ground pork until fluffy.  Place in a mixing bowl  and
add the remaining filling ingredients. Stir vigorously in one
direction with your hand or a wooden spoon to blend the ingredients
evenly.  Place a heaping tablespoon of the filling in the middle of a
dumpling  skin and gather the edges of the skin around the filling.
Holding the  dumpling between your index finger and thumb, squeeze it
in the  center to form a "waist".  Push the filling up from the bottom
to  create a flat surface. Smooth the top surface with the bottom of a
spoon dipped in water.  Line steamer trays with damp cheesecloth or
parchment paper that has  been brushed with sesame oil (if steamer
trays are not available,  lightly brush several aluminum pie plates
with sesame oil). Arrange  the shaped dumplings about 1/4-inch apart in
the steamers or on the  plates.  Fill a wok or a spaghetti pot water
level with the bottom edge of the  steamer tray and heat until boiling.
Stack the steamer trays one on  top of the other, cover and place over
the boiling water.  Alternatively, you may fit the pie plates in the
spaghetti pot and  cover with the lid. Steam the dumplings for about 15
minutes over  high heat, reversing the stacked trays after 8 minutes.
Remove the  cooked dumplings and continue steaming the dumplings as
necessary.  Sprinkle the finished dumplings with the minced scallion
greens and  serve with dipping sauces.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 373 Calories From Fat: 304 Total Fat: 34g Cholesterol: 49.5mg Sodium: 802.9mg Potassium: 281.2mg Carbohydrates: 6.9g Fiber: <1g Sugar: 1.1g Protein: 10.2g