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6 Dried Chinese black
-mushrooms 6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh 2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry 1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves These dumplings make great finger food for a
cocktail party.
They can be prepared entirely in advance and
reheated a few minutes before serving.
The wheat starch wrappers
have an interesting chewy texture, a unique translucent appearance
and are absorbent of flavors.
Roll out the wrappers as thin as
possible; otherwise they come out rubbery.
Wheat Starch Wrappers
(see recipe) Vegetable oil Light soy sauce, for dipping Chinese
mustard, for dipping 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.
Prepare the Wheat Starch Wrapper dough.
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.
Posted by Stephen Ceideburg.
Reposted by
Fred Peters.
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