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Print this Recipe    Shui Mai 04

Pork Shu-Mei /Dumplings/Wontons

1 pkg. Gyoza skins (Won Ton wrappers)

1 lb lean ground pork
2 Tbsp light soy sauce
2 Tbsp dry sherry
1 tsp freshly grated ginger
1/2 tsp white pepper
1 Tbsp sesame oil
4 Tbsp chopped bamboo shoots or water chestnuts
1 Tbsp chopped green onion
1 egg white
1 Tbsp corn starch
1 tsp salt
2 cloves garlic, minced
Pinch of sugar

1/2 cup chopped raw shrimp, optional
1 cup finely chopped cabbage, optional
a shot of garlic & red chili paste, optional
1/2 cup finely chopped chives, optional

Mix all of the filling ingredients together very well. Place about
3/4 Tbsp of filling in the center of each noodle wrapper. Wet
edges and fold and seal. Won-Ton Dumplings: Steam in an oiled
bamboo steamer for 15 minutes, on high heat. Or drop into boiling
water or chicken stock and simmer until they float. Cook another
5 minutes after they rise. Pot Stickers: Heat a large frying pan
and add 2 Tbsp peanut oil. Place half the dumplings in the pan
and lightly brown them, over medium heat, on one side. Pour in 1
cup chicken stock and put the cover on the pan. Turn up the heat
and cook for 5-10 minutes. When the liquid has been absorbed the
dumplings are done. Deep Fried Wontons: Deep fry the dumplings
in peanut oil at 360 F until golden brown.


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