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Ingredientes
- 6 x Dry Chinese black mushrooms
- 6 ounce Shrimp, shelled and deveined
- 1 tsp Salt
- 1 1/2 Tbsp. Peanut oil
- 6 ounce Grnd pork butt
- 1/4 c. Finely diced bamboo shoots
- 1/4 c. Finely diced water chestnuts, preferably fresh
- 2 x Green onions, minced
- 2 tsp Sugar
- 1/4 tsp White pepper
- 1 Tbsp. Shao Hsing rice wine or possibly dry sherry
- 1 1/2 tsp Light soy sauce
- 2 tsp Cornstarch
- 2 Tbsp. Chicken stock
- 2 Tbsp. Coarsely minced fresh coriander leaves
Direcciones
- These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few min before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent/soft 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 hot water for 20 min or possibly till soft and pliable.
- Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and throw away them. Finely mince the caps.
- Toss the shrimp with salt and let them stand 10 min. Rinse well with cool water, pat dry thoroughly. Coarsely mince.
- Preheat a wok or possibly skillet. when warm, add in the peanut oil. over medium- high heat, add in the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry till 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 till smooth; pour into wok. Stir fry for 1 minute longer. Remove the mix to a shallow plate and fold in the remaining green onion and coriander. Allow the filling to cold, then chill it till needed.
- Makes almost 2 c. of filling.
- Prepare the Wheat Starch Wrapper dough. Healthy 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 possibly a rolling pin works. Put 1 large tsp. of filling in the center of the circle. Fold it in half and healthy 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 possibly a heat resistant plate). Steam over boiling water for 3 min. Serve warm, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping.
- Makes 2 1/2 dozen dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 144 | 37% |
| Total Fat 16.31g | 20% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 164mg | 55% |
| Sodium 1582mg | 66% |
| Potassium 794mg | 23% |
| Total Carbs 26.95g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.2g | 4% |
| Protein 32.24g | 52% |
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