Sui Mai Pork Dumplings

Directions

• The ½ lb pork loin should be ground with 1 ounce of fatback.

Cover mushrooms with boiling water and soak for 15 minutes.

Drain, trim and discard tough stem ends and finely mince caps.

Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.

In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.

From into 30 1-inch balls.

Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.

To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.

Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.

Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.

Cover and steam for 5 to 8 minutes or until done.

Serve meatballs hot and garnish plate with sprigs of fresh corianders.