Recipe#10479

Title: Fun Gwau

From: DonW1948@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) dumplings 
 Date: 19 Jun 1995 20:00:02 -0400 
 Organization: Akademia Pana Kleksa, Public Access Uni* Site 
 Message-ID: <3s5322$sh4@junior.wariat.org> 

30 servings
 6 mushrooms, chinese black, dried
 6 oz shrimp, shelled, deveined
 1 ts salt
 1 1/2 tb oil, peanut
 6 oz pork butt, ground
 1/4 c bamboo shoots, diced fine
 1/4 c water chestnuts, diced fine
 2 scallions, chopped
 2 ts sugar, granulated
 1/4 ts pepper, white
 1 tb wine, rice, or dry sherry
 1 1/2 ts soy sauce, light
 2 ts cornstarch
 2 tb chicken stock
 2 tb coriander leaves, coarsely chopped
 oil
 wheat starch wrappers
 soy sauce
 chinese mustard
 Roll out the wrappers as thin as possible, otherwise they come out
 rubbery.
 Cover mushrooms in warm water for 20 minutes or until soft and
 pliable. Remove and squeeze out excess water from the mushrooms.
 Cut off the stems at the base and discard them. Finely mince the
 caps.  Toss the shrimp with salt and let them stand 10 minutes.
 Rinse well with cold water, pat dry thoroughly. Coarsely mince.
 Preheat a wok or skillet. when hot, add the peanut oil. over medium-
 high heat, add the mushrooms, shrimps, pork butt, bamboo shoots,
 water chestnuts, and half the green onions, stir-fry until the pork
 turns white. Season with the sugar, white pepper, wine and soy
 sauce. Combine the cornstarch and chicken stock in a small bowl
 and mix until smooth, pour into wok. Stir fry for 1 minute longer.
 Remove the mixture to a shallow plate and mix in the remaining
 green onion and coriander. Allow the filling to cool, then refrigerate
 it until needed.  Makes almost 2 cups of filling.
 Pinch off 1-inch balls of dough. Lightly oil the ball and flatten
 it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is
 traditionally used, however, a tortilla press or a rolling pin
 works.  Put 1 large teaspoon of filling in the center of the circle.
 Fold it in half and pinch the edges to seal the filling inside.
 Repeat with remaining dough and filling.  Place dumplings without
 touching each other on a lightly oiled bamboo steamer (or a heat
 resistant plate). Steam over boiling water for 3 minutes. Serve
 hot, dipped in light soy sauce and Chinese mustard.  Serve with
 Chinese Mustard, for dipping.  Makes 2 1/2 dozen dumplings.