Recipe - Jao Mais

3 DRIED MUSHROOMS (CHINESE)
2 One half cup FLOUR
1 EGG
One half cup WATER
One half teaspoon SALT
7 ounce SHRIMP
7 ounce GROUND PORK
One half teaspoon EACH SALT AND PEPPER
1 pn FRESH MILLED WHITE
PEPPER
4 tablespoon SAKE
4 tablespoon SOYA SAUCE
4 tablespoon SESAME OIL

FLOUR THE WORK BOARD LEAVE THE MUSHROOMS TO SOAK IN LUKEWARM WATER. SIFT
THE FLOUR INTO A BOWL. BEAT THE EGG AND WATER AND SALT, ADD TO THE FLOUR
AND MAKE A PLIABLE DOUGH. LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR.
CHOP THE SHRIMP AND DRAINED SOAKED MUSHROOMS FINELY AND MIX WITH THE
CHOPPED PORK, SALT, SUGAR, PEPPER AND SAKE. SHAPE THE DOUGH INTO A ROLL
APPROX. 1One fourth INCH THICK, AND DIVIDE INTO 4O SMALL BALLS. ROLL THE BALLS
OUT VERY THINLY AND DUST WITH FLOUR. DIVIDE THE FILLING AMONG THE CIRCLES
OF DOUGH. WET THE EDGES AND FOLD THE CIRCLES INTO CRESCENT SHAPES, PRESSING
THE EDGES TOGETHER. PLACE ON OILED PLATE AND STEAM FOR 15 MINUTES. MIX SOYA
AND SESAME TO MAKE DIPPING SAUCE.

Posted to MMRecipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May
20, 1997