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Title: Jao Mais
Categories: Dumpling Restaurant Vals Chinese
Yield: 1 Servings
| 3 | DRIED MUSHROOMS (CHINESE) | |
| 2 1/2 | c | FLOUR |
| 1 | EGG | |
| 1/2 | c | WATER |
| 1/2 | ts | SALT |
| 7 | oz | SHRIMP |
| 7 | oz | GROUND PORK |
| 1/2 | ts | EACH SALT AND PEPPER |
| 1 | pn | FRESH MILLED WHITE |
| PEPPER | ||
| 4 | tb | SAKE |
| 4 | tb | SOYA SAUCE |
| 4 | tb | SESAME OIL |
FLOUR THE WORK BOARD LEAVE THE MUSHROOMS TO SOAK IN LUKEWARM WATER. SIFT
THE FLOUR INTO A BOWL. BEAT THE EGG AND WATER AND SALT, ADD TO THE FLOUR
AND MAKE A PLIABLE DOUGH. LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR.
CHOP THE SHRIMP AND DRAINED SOAKED MUSHROOMS FINELY AND MIX WITH THE
CHOPPED PORK, SALT, SUGAR, PEPPER AND SAKE. SHAPE THE DOUGH INTO A ROLL
APPROX. 1-1/4 INCH THICK, AND DIVIDE INTO 4O SMALL BALLS. ROLL THE BALLS
OUT VERY THINLY AND DUST WITH FLOUR. DIVIDE THE FILLING AMONG THE CIRCLES
OF DOUGH. WET THE EDGES AND FOLD THE CIRCLES INTO CRESCENT SHAPES, PRESSING
THE EDGES TOGETHER. PLACE ON OILED PLATE AND STEAM FOR 15 MINUTES. MIX SOYA
AND SESAME TO MAKE DIPPING SAUCE. By David Rhodes previous next