INGREDIENTS

INSTRUCTIONS

Makes 20 to 24 dumplings
1. Sift the cake flour and corn flour together, over a large bowl, until
they are well mixed (may take a few siftings)
2. Gradually add boiling water, stirring constantly
3. Knead into a smooth dough. Set aside in a bowl and cover with a damp
cloth.
4. Heat oil in a skillet over medium heat. Saute the onion until
transparent. Add the pork. Mash with wooden spoon to break up lumps. turn
the meat constantly while cooking. cook until all of the meat turns white.
Add salt, pepper, and sugar.
5. Stir in peanuts and remove from heat.
6. With a perforated spoon, remove as much fat as possible while while
transferring the mixture to a bowl. Set aside to cool.
7. Oil a large plate. Oil the plams of your hands and pat about 1 T of
dough into a 3-inch round. Make sure the center is thicker than the edge.
8. Place a tsp. of pork mixture in the center of the dough and fold the
dough over.
9. Pinch around the edge to seal. Place each dumpling on the oiled plate.
Repeat with the remaining ingredients.
10. Boil water in a steamer. Lay wet cheesecloth over the upper tray
section to prevent dumplings from sticking
11. Place the dumplings on the cheesecloth and steam for 15 minutes.
12. Lay crisp lettuce attractively on a serving platter and place the
dumplings over the lettuce in a pleasing configuration (remember
presentation!)
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Apr 11, 1998

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