Steamed Prawn Dumplings
|Pork||2 Tablespoon (Raw Variety)|
|Chinese mushrooms||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Canned bamboo shoots||1 Tablespoon|
|Monosodium glutamate||1 Pinch (Good Pinch, Ve-Tsin)|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop (Few Drops Required)|
|Chinese wheat starch||3 Ounce|
|Hot water||1 Cup (16 tbs)|
Cut the pork into smallish pieces.
Clean the prawn and cut it up.
Chop the mushrooms and the bamboo shoots.
Mix them together and pound them into a paste.
Add the seasonings, sherry and sesame oil.
Work all together and place ready.
Heap the wheat starch on an enamelled tray.
Make a depression in the centre and add hot water, drop by drop, to make a firmish paste.
Place it in a basin and steam it for 5 minutes.
Remove and form into a roll as soon as it can be easily handled.
Cut into 6 equal-sized pieces, about 1 1/4-inches each.
With the flat of a chopper, press each into rounds 2 1/2-inch.es in diameter.
Divide the filling between them, rounding the top of each portion.
Pinch the edges together into a Dutch bonnet shape.
Steam for 15 minutes.