| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
|
30 |
Dumplings |
INGREDIENTS
| 3 |
|
Black Mushrooms, Dried |
| 1/3 |
c |
Canned Bamboo Shoots |
| 1/2 |
lb |
Pork Loin, Ground |
| 1 |
oz |
Fatback from the Pork Loin (See Directions) |
| 1 |
ts |
Sesame Oil |
| 1 |
ts |
Rice Wine |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg White |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Granulated Sugar |
| 1/4 |
ts |
White Pepper, Ground |
| 30 |
|
Won Ton Skins |
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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