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Shui Mai
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Submitted by:
Jimmy |
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Chinese Dim Sum dumplings |
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INGREDIENTS:
- 3 medium , Black Mushrooms Dried
- 1/3 cup(s) , Bamboo Shoots Canned
- 1/2 pound(s) , Pork Loin with Fatback*
- 1 teaspoon(s) , Sesame Oil
- 1 teaspoon(s) , Rice Wine
- 1 tablespoon(s) , Cornstarch
- 1 large , Egg White
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Sugar
- 1/4 teaspoon(s) , Pepper
- 30 whole , Won Ton Wrappers
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| Instructions: |
* 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 cilantro.
Makes 30 dumplings. |
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