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 Dim Sum - Water Dumplings (Soi Gau)
adapted from The Dim Sum Book by Eileen Yin-Fei Lo
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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70
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Time to Make
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0:00
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