MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Steamed Shrimp Dumpling
Categories: Chinese, Dumplings, Shrimp, Wine
     Yield: 1 servings

   2/3 lb Raw shrimp, shelled and
          -deveined and cut into 1/2"
          -lengths
   1/2 ts Salt
   1/3 ts MSG (optional) -OR-
   1/4 ts Salt; plus:
   1/4 ts Sugar
   1/3 ts Sugar
   1/4 ts Ground black pepper
   1/4 ts Sesame oil
     1 ts Dry sherry or rice wine
   1/2    Egg white
     2 ts Corn starch
 1 1/2 oz Unrendered pig fat; minced
     2 oz Canned bamboo shoot; minced
   2/3 c  Cheng mien (non-glutinous
          -flour)
   2/3 c  Water; boiling
     2 tb Lard or Crisco

 Mix all ingredients except the last 3 and refrigerate.

 Mix cheng mien and water; add fat and knead to a smooth dough.
 Divide into 24 pieces. Roll each piece into a ball and squash each
 ball with a rolling pin or the side of a cleaver into a 2" circle.
 Any other dim sum dough or wrapper may be used, but these produce a
 soft, translucent dumpling.

 Put 1 portion of filling (about 2/3 oz) in the center of each
 circle, bring up the sides, and crimp in the center.

 Steam (preferably in bamboo steamer) 4 minutes.

 Adapted from Chinese Snacks, Wei-Chuan Cooking Book.

 From: Michael Loo

 Cheng mien is rice flour - JW

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