🫙 From the Spice Rack
Sui Mai Pork Dumplings
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 tb Cornstarch 1 Egg White 1 ts Salt 1/2 ts Granula...
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Ingredients8 items
Ingredients
- 3black mushrooms, dried
- 1/3c bamboo shoots, canned
- 1/2lbpork loin with fatback
- 1ts sesame oil
- 1ts rice wine or dry sherry
- 1tb cornstarch
- 1egg white
- 1ts salt
Directions
- 1
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 tb Cornsta
- 2
Cover mushrooms with boiling water and soak for 15 minutes
- 3
Drain, trim and discard tough stem ends and finely mince caps
- 4
Blanch bamboo shoots for 1 minute in boiling water
- 5
drain, pat dry and mince finely
- 6
In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mix
- 7
From into 30 1-inch balls
- 8
Trim the corner of won ton wrappers to form circles