|3||Black Mushrooms; dried|
|⅓ cup||Bamboo Shoots; canned|
|½ pounds||Pork Loin with Fatback|
|1 teaspoon||Sesame Oil|
|1 teaspoon||Rice Wine or Dry Sherry|
|½ teaspoon||Granulated Sugar|
|¼ teaspoon||White Pepper; freshly|
|30||Won Ton Skins; defrosted|
The ½ 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@...> on Oct 29, 1997
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