---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SUI MAI PORK DUMPLINGS
  Categories: Appetizers, Pork, Chinese
       Yield: 30 servings
  
       3    Black Mushrooms, dried
     1/3 c  Bamboo Shoots, canned
     1/2 lb Pork Loin with Fatback
       1 ts Sesame Oil
       1 ts Rice Wine or Dry Sherry
       1 tb Cornstarch
       1    Egg White
       1 ts Salt
     1/2 ts Granulated Sugar
     1/4 ts White Pepper, freshly
            Ground
      30    Won Ton Skins, defrosted
  
      * 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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