Sui Mai Pork Dumplings

Yields:	30 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

3	each	mushrooms, black trumpet	dried
1/3	cup	bamboo shoots	canned
1/2	pound	pork loin	with fatback
1	teaspoon	sesame oil
1	teaspoon	red wine	or sherry, dry
1	tablespoon	cornstarch
1	each	egg white
1	teaspoon	salt
1/2	teaspoon	sugar	granulated
1/4	teaspoon	white pepper	freshly ground
30	each	wonton wrappers	defrosted

Directions

* The 1/2 lb pork loin should be ground with 1 ounce of fatback.

Cover mushrooms with boiling water and soak for 15 minutes.

Drain, trim and discard tough stem ends and finely mince caps.

Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.

In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.

From into 30 1-inch balls.

Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.

To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.

Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.

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.

Cover and steam for 5 to 8 minutes or until done.

Serve meatballs hot and garnish plate with sprigs of fresh corianders.