Recipe#10527

Title: Shau Mai

Newsgroups: rec.food.recipes 
 From: Sam.Waring@p12.f91.n382.z1.fidonet.org (Sam Waring) 
 Subject: Chinese Raviolis (Bao Tzz) 
 Message-ID: <764787610.AA00761@ima.infomail.com> 
 Date: Sun, 27 Mar 1994 10:44:54 -0500 

Servings: 30 
 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 T 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 - 8 minutes or until done.
 Serve meatballs hot and garnish plate with sprigs of fresh corianders.
 Makes 30.