can be prepared entirely in advance and reheated a few minutes before
serving.The wheat starch wrappers have an interesting chewy
texture, a unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible; otherwise they
come out rubbery.
Cover mushrooms in warm water for 20 minutes or until soft and
pliable.Remove and squeeze out excess water from the mushrooms. Cut
off the stems at the base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes. Rinse
well with cold water, pat dry thoroughly. Coarsely mince.
Preheat a wok or skillet. when hot, add the peanut oil. over
medium- high heat, add the mushrooms, shrimps, pork butt, bamboo
shoots, water chestnuts, and half the green onions; stir-fry until
the pork turns white. Season with the sugar, white pepper, wine and
soy sauce. Combine the cornstarch and chicken stock in a small bowl
and mix until smooth; pour into wok. Stir fry for 1 minute longer.
Remove the mixture to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then refrigerate it
until needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough.Pinch off 1-inch balls
of dough.Lightly oil the ball and flatten it into a thin 3 1/2-inch
circle. An oiled Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works.Put 1 large teaspoon of
filling in the center of the circle.Fold it in half and pinch the
edges to seal the filling inside.Repeat with remaining dough and
filling.
Place dumplings without touching each other on a lightly oiled
bamboo steamer (or a heat resistant plate). Steam over boiling water
for 3 minutes. Serve hot, dipped in light soy sauce and Chinese
mustard. Serve with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters.
