Sui mai pork dumplings

Yield: 30 servings

Measure Ingredient
3 \N 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
1 tablespoon Cornstarch
1 \N Egg White
1 teaspoon Salt
½ teaspoon Granulated Sugar
¼ teaspoon White Pepper, freshly
\N \N Ground
30 \N 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.

From The Gazette, 91/09/11.

Posted by James Lor. Reposted by Fred Peters.

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