Title: Four Flavor Steamed Dumplings Chinese Snacks, Wei-Chuan C
Categories: Chinese Dumpling
Yield: 1 Servings

12	oz	Shrimp, peeled, deveined,
		And diced
1	oz	Pork fat (fatback is okay if
		You soak it first), diced
4	oz	Bamboo shoots, diced
1	tb	Scallion (green and white
		Parts), minced
1	tb	Ginger root, minced very
		Fine
1/2	ts	Rice wine or dry sherry
1	ts	Salt
1/2	ts	MSG (may substitute 1/4 t
		Salt and sugar)
2	ts	Sugar
1/4	ts	Black pepper, ground
1/4	ts	Sesame oil
1	tb	Cornstarch

2 1/2 c flour 1/2 c boiling water 1/4 c cold water 1 T lard (rendered)

1 egg 1/2 t oil 2 T fried brill fish (see other recipe in this packet) 2 T scallion, green part only, minced fine 2 T carrot, chopped fine or grated

Filling: Mix first 12 ingredients well. The original recipe says: "Throw mixture against inside of bowl for 3 - 4 minutes so that ingredients are thoroughly combined"; I'm not sure that's necessary, especially if you have kids or nosy neighbors who are inclined to think you're a little batty to begin with.

Skins: Mix boiling water into 2 c flour. Add cold water and lard and knead to a smooth dough, using the rest of the flour to dust your hands and work surface as needed. Roll dough out into a long stick, cut into 30 pieces, and flatten each piece into a 2" circle. Place 1 portion (a little over 1/2 oz) filling in the center of each circle. Using thumbs and forefingers, pinch the unfilled part of each dumpling into four parts but sealing the filling into the bottom. You want dumplings that look like

( ) <- four open pockets for filling ( )*( ) \ / <- four pockets ( ) ( ) <- filling encased in big pocket top view side view, sort of

Now: Beat the egg. Oil an omelette pan or other small pan. Add the egg to the hot pan, swirling clockwise (counter- if you're a lefty) until the egg makes a paper-thin circle in the pan. Cook until bottom is browned, and then flip and brown the other side. When it's cooled enough to handle, chop it fine.

Using fingers or a demitasse spoon, fill the pockets with small quantities of the egg, the carrot, the scallion, and the fish (one item per pocket, of course).

Arrange the dumplings in a steamer and steam 5 minutes. From: mloo@juno.com (Michael Loo)

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