Chinese: Steamed Translucent Dumpling - Fun G
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
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 and deveined 1 ts Salt 1 1/2 tb Peanut oil 6 oz Ground pork butt 1/4 c Finely diced ba
- 2
They can be prepared entirely in advance and reheated a few minutes before serving
- 3
The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors
- 4
Roll out the wrappers as thin as possible
- 5
otherwise they come out rubbery
- 6
Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping Cover mushrooms in warm water for
- 7
Remove and squeeze out excess water from the mushrooms
- 8
Cut off the stems at the base and discard them