Sui Mei Flower Dumplings

Course : Chinese
Serves: 1
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3 medium Chinese mushrooms -- dried
2 slices ginger root
1/4 cup water chestnuts -- canned
1/4 cup cilantro -- fresh
1 pound ground pork butt
1/4 cup cornstarch
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1/2 teaspoon sugar
1/8 teaspoon white pepper

Preparation / Directions:

Combine the ginger, soy sauce, sesame oil, sugar and pepper in a glass bowl. Add the pork and mix well. Allow to marinate in refrigerator for at least 2 hours. Brown the pork in a little vegetable oil. Add the pork and all the pan juices to the food processor bowl. Add all remaining ingredients to food processor bowl and process to a chunky paste. Use a dumpling dough mix and make the dumpling rounds. Put a teaspoon of filling into the dumpling and fold up on the sides, leaving the top open. Steam dumplings for 10 minutes. Serve with dipping sauces.

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