Name: Sui Mai Pork Dumplings
Ingredients: 3 Black Mushrooms, dried; 1/3 c Bamboo Shoots, canned; 1/2 lb Pork Loin with Fatback; 1 ts Sesame Oil; 1 ts Rice Wine or Dry Sherry; 1 tb Cornstarch; 1 Egg White; 1 ts Salt; 1/2 ts Granulated Sugar; 1/4 ts White Pepper, freshly; Ground; 30 Won Ton Skins, defrosted

I also know that there is only one place where that angry, reactive, overwhelmed self can be transformed – the same place that Mary chose – the feet of Jesus… When I get into His presence, the whole world looks different. When I draw close to His heart, I find mercy when I know I deserve judgment; I find forgiveness for all my petty, selfish ways; I find grace for all my inadequacies; I find peace for my troubled heart; I find perspective for my distorted views. In Him, I find an eye in the midst of the storm. Oh the storm around me may not immediately subside; but the storm within me is made calm.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Appetizers, Pork, Chinese	30	Servings

INGREDIENTS

3		Black Mushrooms, dried
1/3	c	Bamboo Shoots, canned
1/2	lb	Pork Loin with Fatback
1	ts	Sesame Oil
1	ts	Rice Wine or Dry Sherry
1	tb	Cornstarch
1		Egg White
1	ts	Salt
1/2	ts	Granulated Sugar
1/4	ts	White Pepper, freshly
		Ground
30		Won Ton Skins, defrosted

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.
From The Gazette, 91/09/11.
Posted by James Lor. Reposted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”