| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Appetizers, Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
| 6 |
|
Dried chinese mushrooms |
| 1/2 |
lb |
Shrimp; finely chopped |
| 1/2 |
lb |
Ground pork |
| 1/2 |
c |
Bamboo shoots; finely chopped |
| 1/4 |
c |
Green onion; finely chopped |
| 2 |
|
Eggs |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Soak mushrooms in hot water for 1/2 hour, drain and discard tough stems
and chop fine.
2. Mix shrimp, pork, mushrooms, bamboo shoots, green onion, eggs,
cornstarch, sesame oil, salt, sugar and pepper in a bowl.
3. Use cookie cutter to cut wonton wrappers into circles.
4. Place 1-1/2 tsp of mixture in center of wonton wrapper and fold wrapper
up to form a "flower pot" with open top.
5. Place dumplings in a steamer and steam for 10 minutes.
Notes: Serve with chili-garlic paste. Makes : 24 Siu May
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
A Message from our Provider:
“Beauty: an act of God”