Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Black Mushrooms, dried 1 Egg White
1/3 c Bamboo Shoots, canned 1 ts Salt
1/2 lb Pork Loin with Fatback 1/2 ts Granulated Sugar
1 ts Sesame Oil 1/4 ts White Pepper, freshly
1 ts Rice Wine or Dry Sherry Ground
1 tb Cornstarch 30 Won Ton Skins, defrosted

* The 1/2 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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