| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork loin |
| 1 1/3 |
oz |
Pork fat |
| 4 |
|
Black mushrooms (pre-softened) |
| 1 |
|
Precooked bamboo shoot |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Cooking wine |
| 1/2 |
tb |
Sesame oil |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 30 |
|
Won ton skins |
| 24 |
|
Green peas |
INSTRUCTIONS
Filling: dice the pork, fat, mushrooms, and bamboo shoot. Place in bowl.
Add liquids and seasonings and stir well. Throw filling against inside of
bowl for 3-4 minutes so ingredients combine thoroughly. Divide into 24
portions.
Place one filling in center of won ton skin. Cup skin up around filling but
don't close - 'make a waist'. Place one green pea in the center of the
filling. Use knife to compress and even out filling until below top edge
of skin. Place in steamer about half inch apart. Steam for six minutes on
high. Remove. Serve.
You can use beef, shrimp, quail eggs, or sweet rice for the above.
You can get 'won ton' and 'dumpling' skins as well as egg roll wrappers at
local chinese groceries. You can make your own; but ready-made fresh or
frozen ones are quicker.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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