PORK SHUI MAI - CHINESE DUMPLINGS

PORK SHUI MAI - CHINESE DUMPLINGS 

INGREDIENTS: Makes 30

•  3 Black Mushrooms (Woodear preferred - Shitake in a pinch), dried
•  ⅓ cup Bamboo Shoots, canned
•  ½ lb. Pork Loin with Fatback **SEE COOK'S NOTE**
•  1 Teaspoon(s) Sesame Oil
•  1 Teaspoon(s) Rice Wine or Dry Sherry
•  1 Tablespoon(s) Cornstarch
•  1 Egg White
•  1 Teaspoon(s) Salt
•  ½ Teaspoon(s) Granulated Sugar
•  ¼ Teaspoon(s) Pepper, freshly ground
•  30 Won Ton Skins or wrappers

COOKS NOTE* 
The ½ lb pork loin should be ground with 1 ounce of fatback.

DIRECTIONS: 

1.  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.

2.  In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil,  rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.   Form 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.

3.  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 Shui Mai with a butter knife
     dipped in water and flatten bottoms of the 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 Sui Mai hot and garnish plate with sprigs of fresh
     cilantro.**SEE COOK'S NOTE**

COOKS NOTE* 
You can press to embed a frozen pea or a ¼ inch piece of raw carrot into the top of each Shui Mai before steaming to further garnish the dumpling. A nice touch!

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