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Chinese   -   Water Dumplings (Soi Gau)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

Description
Ingredients
  • 1 Pound Pork -- ground
  • 1/4 Pound Shrimp -- deveined & diced
  • 1/3 Cup Bamboo Shoots -- finely chopped
  • 1/3 Cup Waterchestnuts -- finely chopped
  • 3 Medium Scallion -- finely chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Cilantro -- finely chopped
  • 2 Teaspoons Salt
  • 3 Teaspoons Sugar
  • 1 Teaspoon Sesame Oil
  • 1 Pinch White Pepper
  • 2 Tablespoons Tapioca Flour
  • 1 Medium Egg -- beaten
  • 70 Medium Egg Roll Skins
Directions Combine all ingredients except egg and egg roll skins in electric mixer. Blend evenly. Refrigerate for 4 hours. Cut egg rolls into a circle shape. Place 2 teaspoons of filling in the center of the skin. Brush egg around the outside edge of the skin. Fold into half-moon shape and press together tightly. Cook dumplings in 3 quarts boiling water for 7 minutes. Serve.
Serves 70
Time to Make 0:00



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