Bacon And Liver Dumplings

Course : Chinese
Serves: 1
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12 slices bacon -- cooked, crumbled
6 ounces chicken livers
2 teaspoons rice wine or sherry
1 teaspoon sugar
2 tablespoons soy sauce
1/4 teaspoon white pepper
---dipping sauce---
4 teaspoons ginger -- minced
6 medium green onions -- minced
1 tablespoon honey
2 tablespoons soy sauce

Preparation / Directions:

Sauté the chicken livers until done and finely chop. Add chopped chicken livers and bacon to a glass bowl, add marinade liquid and mix well. Let stand in refrigerator for at least 2 hours. Add beaten egg to filling mixture. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins. Place about 1 teaspoon of filling in the center of each dumpling. Make half-moon pockets and seal edges with egg wash. Steam for 10-12 minutes. Fry in a little oil until golden brown. Serve hot with dipping sauce. Dipping sauce: Combine sauce ingredients and let stand at least one hour before serving. Serve sauce at room temperature.

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