Uncooked pork filling #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms | |
| ¼ | pounds | Pork |
| 4 | slices | Smoked ham |
| 6 | 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 |
Directions
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, .