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Chinese   -   Cook And Sell Dumplings (Siu Mai)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 12 Large Matzuke Mushrooms -- finely chopped
  • 1 Pound Ground Pork
  • 1/2 Pound Shrimp -- finely chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Tablespoon Peanut Oil
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Sesame Oil
  • 1/2 Teaspoon Peanut Butter
  • Pepper -- to taste
  • 45 Medium Egg Roll Skins
Directions Combine all ingredients in mixer except egg roll skins. Blend until smooth and refrigerate for 4 hours. Cut skins into round shapes. Place 1 tablespoon of filling in the center of the skin. Form into a basket shape and squeeze neck so that it dumpling and filling remain intact from the steaming process. Tap the bottom of the dumpling on the board so that it will flatten and stand up straight. Steam for 7 minutes and serve.
Serves 45
Time to Make 0:00

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