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Print this Recipe    Shui Mai 03

Sui Mai Pork Dumplings
Yield: 30 servings

3 black mushrooms, dried
1/3 cup bamboo shoots, canned
1/2 lb pork loin, ground with 1 ounce of fatback
1 tsp sesame oil
1 tsp rice wine or dry sherry
1 Tbsp cornstarch
1 egg white
1 tsp salt
1/2 tsp granulated sugar
1/4 tsp white pepper, freshly ground
30 won ton skins

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 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 coriander. Makes 30.


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