Title: Quail Egg Shu Mai
Categories: Egg Chinese Pork Shellfish Appetizer
Yield: 1 Servings

5	oz	Pork loin, lean
3	oz	Raw shelled shrimp
1	oz	Pork fat
1/2		Bamboo shoot or 1/2 small
		Can
1/2		Egg white
1/2	ts	Salt
1/4	ts	MSG
1/4	ts	Sugar
1/4	ts	Black pepper, ground
1/2	ts	Sesame oil
1/2	ts	Rice wine
2	ts	Cornstarch
30		Quail eggs, hard-boiled
30		Wonton skins, trimmed to
		Circles

Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8 ingredients and mix well. Put a quail egg and then a portion (maybe 1/3 oz) in the center of each wrapper and crimp up so that the filling is completely covered by dough. Invert each finished dumpling on a steamer rack. When all are ready, steam for 5 min. Serve.

Adapted from Chinese Snacks, Wei-Chuan Cooking Book From: Michael Loo Date: 25 Nov 96 National Cooking Echo Ä

previous

next