🫙 From the Spice Rack
Steamed Translucent Dumplings
6 Dried Chinese black Mushrooms 6 oz Shrimp, shelled & 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 Chestn...
chinesemaineasy
Ingredients8 items
Ingredients
- 6dried chinese black
- 1ts salt
- 11/2 tb peanut oil
- 6ozground pork butt
- 1/4c finely diced bamboo shoots
- 1/4c finely diced water
- 2ts sugar
- 1/4ts white pepper
Directions
- 1
6 Dried Chinese black Mushrooms 6 oz Shrimp, shelled & deveined 1 ts Salt 1 1/2 tb Peanut oil 6 oz Ground pork butt 1/4 c Finely diced bambo
- 2
The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors
- 3
Roll out the wrappers as thin as possible
- 4
otherwise they come out rubbery
- 5
Cover mushrooms in warm water for 20 minutes or until soft and pliable
- 6
Remove and squeeze out excess water from the mushrooms
- 7
Cut off the stems at the base and discard them
- 8
Finely mince the caps