INGREDIENTS

INSTRUCTIONS

NOTE: The Pork should be ground fine along with the specified amount
of the fatback. Cover the mushrooms with boiling water. Soak for 15
minutes. Drain. Trim off and discard the tough stem ends. Finely  mince
the mushroom caps. Set aside. Blanch the bamboo shoots in the  boiling
water for 1 minute. Drain. Pat dry. Mince finely. Set aside.  Combine
the ground pork, minced mushrooms and minced bamboo shoots in  a large
bowl. Add the sesame oil, rice wine, cornstarch, egg white,  salt,
sugar and pepper. Mix well. Form into 1" round balls. Set  aside. Trim
the corners from the won ton wrappers to form circles.  Cover the
wrappers with plastic wrap to keep them from drying out.  Place a
meatball in the center of each wrapper. bring up the sides of  the
wrapper to form an open-topped basket. Use a butter knife dipped  in
water to flatten the top of the meatball. Use the same technique  to
flatten the dumpling bottoms so they will stand up. Place the
dumplings on a lightly oiled plate. Place the plate on a trivet or
steamer rack set in a wok filled with 2" of boiling water. Cover.
Steam until done (5-8 minutes). Serve hot.  Posted to rec.food.recipes
by Joel.Ehrlich@salata.com (Joel Ehrlich)  on 1993, .

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 162
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 9.6mg
Sodium: 376.1mg
Potassium: 75.5mg
Carbohydrates: 30.1g
Fiber: <1g
Sugar: <1g
Protein: 6.9g