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Print this Recipe    Shui Mai 01

Chinese Raviolis (Bao Tzz)
Pork Shau Mai
Servings: 30

3 black mushrooms, dried
1/3 c bamboo shoots, canned
1/2 lb pork loin ground with 1 oz fatback
1 ts sesame oil
1 ts rice wine or dry sherry
1 T cornstarch
1 egg white
1 ts salt
1/2 ts granulated sugar
1/4 ts white pepper, freshly ground
30 won ton skins, defrosted

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. Form 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

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 - 8 minutes or until done.
Serve meatballs hot and garnish plate with sprigs of fresh corianders.
Makes 30.


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