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Recipe Name: Pork Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

8 Dried black mushrooms
1 Pound(s) Lean ground pork
1/2 Cup(s) Chopped bamboo shoots
1/4 Cup(s) Chopped green onions with to
1 Egg white
2 Tablespoon(s) Cornstarch
2 Teaspoon(s) Salt
2 Teaspoon(s) Light soy sauce
1/2 Teaspoon(s) Sesame oil
1/4 Teaspoon(s) White pepper
1 Pound(s) Siu mai skins
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse
inwarm water. Drain. Squeeze out excess moisture. Remove and
discardstems. Chop caps finely. Mix together mushrooms, pork, bamboo
shoots,green onions, egg white, cornstarch, salt, 2 teaspoons soy
sauce, 1/2teaspoon sesame oil and white pepper. Hold siu mai skin in
hand. (Coverremaining skins with plastic wrap to keep them pliable.)
Place 1tablespoon pork mixture in center of skin. Bring edge of skin up
side offilling, leaving top open. Repeat with remaining skins. (Cover
filleddumplings with plastic wrap to keep them from drying out.)
Placedumplings in single layer on rack in steamer. Cover and steam
overboiling water 20 minutes. (Add boiling water if necessary.) Repeat
withremaining dumplings. Mix together 1/4 cup soy sauce and 1/8
teaspoonsesame oil. Serve with dumplings. NOTE: Wonton skins can be
substitutedfor siu mai skins. Cut off corners to make a circle.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 105
Calories From Fat: 32
Total Fat: 3.5g
Cholesterol: 31.2mg
Sodium: 1342mg
Potassium: 201.4mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 14.9g

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