Ingredients Jump to Instructions ↓

  1. 3 Black Mushrooms, dried

  2. 1/3 c Bamboo Shoots, canned

  3. 1/2 lb Pork Loin with Fatback

  4. 1 ts Sesame Oil

  5. 1 ts Rice Wine or Dry Sherry

  6. 1 tb Cornstarch

  7. 1 Egg White

  8. 1 ts Salt

  9. 1/2 ts Granulated Sugar

  10. 1/4 ts White Pepper, freshly Ground

  11. 30 Won Ton Skins, defrosted

Instructions Jump to Ingredients ↑

  1. * 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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