Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Ingredients:

3 dried black mushrooms (we used fresh oyster mushrooms)
1/4 lb. lean ground pork
2 tsps. soy sauce
2 tsps. dry sherry or Chinese rice wine
2 tsps. cornstarch
1/8 tsp. salt


2 tsps. cornstarch
1 Tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
1/2 tsp. sugar
dash of white pepper


1 lb. taro, peeled and cut into 1/2-inch-thick slices

1/2 cup cornstarch
1/4 cup solid vegetable shortening or lard
1/2 tsp. sugar
1/2 tsp. salt

flour for rolling dough

1-1/2 tsps. vegetable oil
2 ounces medium-size raw shrimp, shelled, deveined, and coarsely chopped
2 Tbsps. canned bamboo shoots, coarsely chopped

vegetable oil for deep-frying


Instructions:
1. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard hard stems. Mince caps and combine with remaining pork mixture ingredients (ground pork, soy sauce, rice wine, cornstarch, salt) in a bowl; mix well and set aside.

2. Combine sauce ingredients (oyster sauce, soy, sesame oil, sugar, white pepper, cornstarch slurry) in a bowl and set aside.

3. Place taro in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 25 minutes or until tender. Transfer taro to a large bowl and mash until smooth. Add cornstarch, shortening, sugar, and salt; blend well to make smooth dough. (If dough is too dry, add a few drops of boiling water.)

4. On a lightly floured surface, knead dough for 5 minutes or until smooth. Cover with a damp cloth and let rest for 10 minutes.

5. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add pork mixture; stir and toss for 2 minutes. Add shrimp; stir-fry for 1-1/2 to 2 minutes or until shrimp turn pink. Add bamboo shoots and sauce; cook, stirring, until sauce boils and thickens. Let cool.

6. Divide dough in half. With greased hands, form dough into a 16-inch-long cylinder. Cut into 1-inch pieces. To make dumpling, flatten one piece of dough into a 2-1/2-inch-diameter circle, keeping remaining dough covered to prevent drying. Place 1 level teaspoon of pork mixture in center of each circle. Fold in half over filling to form a semicircle, pressing edges to seal. Cover filled dumplings with a damp cloth while filling remaining dumplings.

7. Set wok in a ring stand and add oil to a depth of 2-inches. Place oil over medium-high heat until oil reaches about 325 °F. Add dumplings, a few at a time, and deep-fry for about 3 to 4 minutes or until golden brown, turning frequently. Lift out and drain on paper towels. Keep warm in a 250°F oven while cooking remaining dumplings. Serve hot.

Adapted from Martin Yan’s The Chinese Chef (Doubleday)
Copyright Yan Can Cook Group 2005

Original Recipe from: http://www.cooks.com/rec/view/0,1745,148162-243201,00.html

OUR Rating:
Groceries expense reasonable.
5 out of 5

Would we make again?
YES. Time consuming – but worth it.