Quail egg shu mai

1 Servings

Ingredients

Quantity Ingredient
5 ounces Pork loin, lean
3 ounces Raw shelled shrimp
1 ounce Pork fat
½ Bamboo shoot or 1/2 small
Can
½ Egg white
½ teaspoon Salt
¼ teaspoon MSG
¼ teaspoon Sugar
¼ teaspoon Black pepper, ground
½ teaspoon Sesame oil
½ teaspoon Rice wine
2 teaspoons 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 ⅓ 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

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