Fun Gwau (steamed Translucent Dumplings)

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

Title: FUN GWAU (STEAMED TRANSLUCENT DUMPLINGS)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

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
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
1 Oil
Wheat Starch Wrappers
(see recipe)
Light soy sauce, for
Dipping
Chinese mustard, for
Dipping

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.

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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