INGREDIENTS

INSTRUCTIONS

The 1/2 lb pork loin should be ground with 1 ounce of fatback.
Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and
discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1
minute in boiling water; drain, pat dry and mince finely. In a large bowl,
combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch,
egg white, salt, sugar and pepper until well mixed. From into 30 1-inch
balls. Trim the corner of won ton wrappers to form circles; cover with
plastic wrap to prevent them from drying out. To assemble, place a meatball
in the center of each wrapper and bring up sides, to form an open topped
basket. Flatten the top of each meatball with a butter knife dipped in
water and flatten bottoms of dumpling so they stand upright. Place on a
lightly oiled plate and set in bamboo steamer or on an inverted heatproof
bowl or trivet set in a wok filled with 2 inches of boiling water. Cover
and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish
plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings.
Posted to recipelu-digest Volume 01 Number 177 by Patrice McClure
<works4mee@earthlink.net> on Oct 29, 1997

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