Categories: Appetizer

Ingredients

• 4 lop cheung, diced
• Approx. 5 oz. of chestnuts, chopped
• Marination of meat: 1.5 lbs. of ground pork
• 1 Tbsp. of corn starch
• 3 Tbsp. Soy sauce
• 1 Tbsp. Sugar
• 1 tsp. salt
• 7 - 8 Shitake mushrooms, chopped
• 1 qt. oil
• 1/4 dried shrimp
• 2 Tbsp. Oyster Sauce
• 2 Tbsp. Sesame oil
• Water and 2 Tabsp. corn starch mixture
• 1 bag of wheat starch
• 1/4 - 1/2 c. of tapioca starch
• 2 cups of boiling water

Directions

1. Stir fry lop cheung. Drain and save 1 Tbsp. of oil. Set aside.

2. Stir fry dried chopped shrimp. Set aside.

3. Cook pork and crumble with mushrooms. Cover and simmer for a few minutes. Optional: add water for extra moisture.

4. Uncover and stir in waterchestnuts.

5. Add cornstarch mixture and about 1/4 additional cup of water for moisture.

6. Add in about 2 Tbsp. oyster sauce and 2 Tbsp. of sesame oil. Stir.

7. Mix lop cheung, dried shrimp, and meat mixture. Set aside to cool.

8. To make dough mixture: mix with chopsticks whet starch, tapioca starch, 2 Tbsp. oil, and 2 cups of boiling water.

9. Mix and let sit covered for about 5 miutes.

10. Assemble and cover tortilla maker wi th saranwrap. Have flour handy to keep dough from sticking to hands and tortilla maker.

11. Knead dough for 3 – 4 minutes and transfer a small ball of dough to maker. Flatten to 3 inch disks.

12. Fill disks with 1 tsp. of meat mixture & pinch tightly shut.

13. Use a steamer or butter steaming plates. Set dumplings onto plate/steamer and into the pan. Steam for about 5 minutes. Cool and enjoy.

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