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Title: Thai Pork Dumpling Soup
Categories: Soup Appetizer
Yield: 10 Servings
| 1 | oz | Cellophane noodles or bean threads |
| 1/4 | lb | Fresh black fungus (wood ear) mushrooms |
| (or 2 oz dried wood ear mushrooms) | ||
| 10 | oz | Ground pork |
| (or substitute chicken, turkey or shrimp) | ||
| 1 | tb | Fish sauce |
| 1 | ts | Pureed garlic |
| 1 | tb | Cornstarch |
| 10 | c | Chicken stock or canned broth |
| Freshly ground black pepper -- to taste | ||
| Fish sauce; to taste | ||
| 1 | bn | Scallions, white and green parts -- thinly sliced |
| 1/2 | bn | Cilantro; leaves only |
| === cilantro paste === | ||
| 1/2 | bn | Fresh cilantro; stems removed |
| 1/2 | tb | Palm sugar or brown sugar |
| 1/2 | tb | Freshly-grated ginger |
| 1 | ts | Cracked black pepper |
| 1 | ts | Pureed garlic |
| 1 | tb | Fish sauce |
Recipe by: Susan Feniger and Mary Sue Milliken To make cilantro paste, puree all ingredients in a mortar and pestle, or Follow directions on packages for reconstituting cellophane noodles and When noodles and mushrooms are finished soaking, drain. Remove and disc This recipe yields 10 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A07 broadcast 09-23-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.
10-21-1997
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