Quail egg shu mai
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Pork loin, lean |
| 3 | ounces | Raw shelled shrimp |
| 1 | ounce | Pork fat |
| ½ | Bamboo shoot or 1/2 small | |
| Can | ||
| ½ | Egg white | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | MSG |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Black pepper, ground |
| ½ | teaspoon | Sesame oil |
| ½ | teaspoon | Rice wine |
| 2 | teaspoons | Cornstarch |
| 30 | Quail eggs, hard-boiled | |
| 30 | Wonton skins, trimmed to | |
| Circles | ||
Directions
Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8 ingredients and mix well. Put a quail egg and then a portion (maybe ⅓ oz) in the center of each wrapper and crimp up so that the filling is completely covered by dough. Invert each finished dumpling on a steamer rack. When all are ready, steam for 5 min. Serve.
Adapted from Chinese Snacks, Wei-Chuan Cooking Book From: Michael Loo Date: 25 Nov 96 National Cooking Echo Ä