Vietnamese Dumplings


1 lb ground meat (usually pork)
*1 plg dried black mushrooms
1/2 lb carrots, shredded and with the moisture pressed out
5 stalks celery, sliced thin
1/2 lb shrimp, peeled, deveined and chopped
1 egg
1 tsp vegetable oil
1Tbls sugar
1 tsp salt
1 Tbls dried garlic
1 tsp freshly ground or cracked black pepper

Now here’s the tricky part. At the Asian market look for a package called ‘Banh Bao.’ Basically, this is Jiffy or Bisquick, Asian style. So you need–

*2 pkgs Banh Bao

Mix like it says on the package. It’s just a baking mix with yeast in it so you have to let it raise.

After raising, pull off a handful of dough. Roll it into a 6 inch oval. Put 2 Tbls filling in middle of oval. Press into filling

*1 quail egg

Whoa–wait a minute. A quail egg? Yup, they come in cans, they’re inexpensive, and while they’re really little they have a great flavor.

Arrange around filling five slices of

*Chinese-style sausage

Pinch together the edges of the dough around the filling. Seal the top.
Repeat until you’ve used all the dough and filling.

Steam over water with

2 Tbls vineagar added.

Don’t crowd the dumplings as they will rise again as they are cooking. Steam for at least 1/2 hr to make sure pork is cooked through.

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