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.