Sui mai pork dumplings
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Sui mai pork dumplings
  Pork    Dumplings    Appetizers    Chinese  
Last updated 6/12/2012 1:25:27 AM. Recipe ID 59409. Report a problem with this recipe.
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      Title: Sui mai pork dumplings
 Categories: Appetizers, Pork, Chinese
      Yield: 30 Servings
 
      3    Black Mushrooms, dried
    1/3 c  Bamboo Shoots, canned
    1/2 lb Pork Loin with Fatback
      1 ts Sesame Oil
      1 ts Rice Wine or Dry Sherry
      1 tb Cornstarch
      1    Egg White
      1 ts Salt
    1/2 ts Granulated Sugar
    1/4 ts White Pepper, freshly
           Ground
     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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Recipe ID 59409 (Apr 03, 2005)

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