Steamed Translucent Dumpling

---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE: STEAMED TRANSLUCENT DUMPLING - FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

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
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent 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 warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until 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 until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. 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 a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and 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 a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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