Title: Quail egg shu mai
 Categories: Eggs, Chinese, Pork, Shellfish, Appetizers
      Yield: 1 Servings
 
      5 oz Pork loin, lean
      3 oz Raw shelled shrimp
      1 oz Pork fat
    1/2    Bamboo shoot or 1/2 small
           Can
    1/2    Egg white
    1/2 ts Salt
    1/4 ts MSG
    1/4 ts Sugar
    1/4 ts Black pepper, ground
    1/2 ts Sesame oil
    1/2 ts Rice wine
      2 ts Cornstarch
     30    Quail eggs, hard-boiled
     30    Wonton skins, trimmed to
           Circles
 
  Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8 ingredients
  and mix well. Put a quail egg and then a portion (maybe 1/3 oz) in
  the center of each wrapper and crimp up so that the filling is
  completely covered by dough. Invert each finished dumpling on a
  steamer rack. When all are ready, steam for 5 min. Serve.
  
  Adapted from Chinese Snacks, Wei-Chuan Cooking Book From: Michael Loo
  Date: 25 Nov 96 National Cooking Echo Ä