Pork shau mai (dumplings)

Yield: 6 Servings

Measure Ingredient
¾ pounds Pork loin
1⅓ ounce Pork fat
4 \N Black mushrooms (pre-softened)
1 \N Precooked bamboo shoot
1½ tablespoon Cornstarch
1 tablespoon Cooking wine
½ tablespoon Sesame oil
1 teaspoon Sugar
¾ teaspoon Salt
¼ teaspoon Pepper
30 \N Won ton skins
24 \N Green peas

Filling: dice the pork, fat, mushrooms, and bamboo shoot. Place in bowl. Add liquids and seasonings and stir well. Throw filling against inside of bowl for 3-4 minutes so ingredients combine thoroughly.

Divide into 24 portions.

Place one filling in center of won ton skin. Cup skin up around filling but don't close - 'make a waist'. Place one green pea in the center of the filling. Use knife to compress and even out filling until below top edge of skin. Place in steamer about half inch apart.

Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice for the above.

You can get 'won ton' and 'dumpling' skins as well as egg roll wrappers at local chinese groceries. You can make your own; but ready-made fresh or frozen ones are quicker.

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