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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Ingredients:
1/3 cup canned bamboo shoot, drained |
8 ounces pork loin (with fatback or suet) |
1 teaspoon sesame oil |
1 teaspoon rice wine or 1 teaspoon dry sherry |
1 tablespoon cornstarch |
1 egg white |
1 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon white pepper, ground |
30 wonton skins, defrosted |
Directions:
1. The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
2. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
3. In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
4. Form into 30 1-inch balls.
5. Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
6. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
7. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
8. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
9. Cover and steam for 5 to 8 minutes or until done.
10. Serve hot.
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