Uncooked pork filling #2

Yield: 12 Servings

Measure Ingredient
6 \N Dried black mushrooms
¼ pounds Pork
4 slices Smoked ham
6 \N Water chestnuts
¼ pounds Shrimp
1 pounds Bean sprouts
½ cup Bamboo shoots
1 cup Chinese parsley
2 teaspoons Cornstarch
½ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Pepper
2 tablespoons Oil

1. Soak dried mushrooms.

2. Mince or grind together pork, smoked ham and water chestnuts.

3. Shell, devein and mince shrimp. Blanch bean sprouts. Cut bamboo shoots and soaked mushmoms in thin strips. Chop Chinese parsley.

4. Combine meat, shrimp and vegetables with remaining ingredients and mix well to blend.

NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see Cooking the Eggroll, under "Information: Eggrolls").

They may then be served as is, or deep-fried briefly to make them crisp.

(Pork with some fat is best for this filling.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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