Ingredients Jump to Instructions ↓

  1. 3 Black mushrooms - dried

  2. 1/3 cup 78ml Bamboo shoots - canned

  3. 1/2 lb 227g / 8oz Pork loin with fatback

  4. 1 teaspoon 5ml Sesame oil

  5. 1 teaspoon 5ml Rice wine or dry sherry

  6. 1 tablespoon 15ml Cornstarch

  7. 1 Egg white

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Granulated sugar

  10. 1/4 teaspoon 1 1/3ml White pepper - freshly Ground

  11. 30 Won ton skins - defrosted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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 coriander. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11.


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