Ingredients: 1 to 2 green scallions
2 pieces ginger root, peeled
3 to 4 small garlic cloves
2 Tbs. fresh cilantro
10 dried shitake mushrooms, stems removed
1 cup bok choy, roots trimmed
1 lb. pork loin cut in cubes
1 Tbs. sesame oil
2 Tbs. soy sauce
2 Tbs. rice wine
6 o 8 water chestnuts, rinsed and sliced
5 Tbs. chopped carrots
Circular dumpling (wonton) wrappers, about 40 Preparation: In a food, combine scallions, ginger root, cloves, cilantro and process until fine. Add mushrooms and bok choy and process until chopped, not pureed. Add pork, sesame oil, soy sauce and rice wine and process. Do not process ingredients into a paste. Add water chestnuts and pulse gently. Place 1 to 2 teaspoons of pork mixture in the center of each dumpling wrapper. Gather into a purse like bundle. Dip the top of each bundle into chopped carrots. Place the dumplings in a steamer, coated with nonstick cooking spray. Steam for 25 minutes, then turn off the heat and allow the steam to subside before lifting the lid and removing the dumplings. Sprinkle with more soy sauce and serve. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Betty Crocker's New Chinese Cookbook
Model: 0130832545
Author: Betty Crocker
(1990)
Prentice Hall
Paramus, NJ 07652
China The Beautiful Cookbook
Model: 0002159996
Author: Kevin Sinclair
(1991)
Collins Publishers
Chino Hills, CA 91709
Phone: 909-590-2471
Fax: 909-628-9330
Email: collins@collinspub.com
Website: www.collinspub.com
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