Quail Egg Shu Mai Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 ounce: Pork loin, lean
3 ounce: Raw shelled shrimp,
1 ounce: Pork fat,
1/2: Bamboo shoot or 1/2 small,
Can,
1/2: Egg white,
1/2 tsp: Salt,
1/4 tsp: MSG,
1/4 tsp: Sugar,
1/4 tsp: Black pepper, ground
1/2 tsp: Sesame oil,
1/2 tsp: Rice wine,
2 tsp: Cornstarch,
30: Quail eggs, hard-boiled
30: Wonton skins, trimmed to
Circles,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp