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.
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

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