MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quail Egg Shu Mai
 Categories: Chinese, Pork, Shellfish, Appetizers, Shrimp
      Yield: 30 servings
 
      5 oz Lean pork loin
      3 oz Raw shelled shrimp
      1 oz Pork fat
    1/2    Bamboo shoot -OR-
    1/2 sm Can bamboo shoots
    1/2    Egg white
    1/2 ts Salt
    1/4 ts MSG
    1/4 ts Sugar
    1/4 ts Ground black pepper
    1/2 ts Sesame oil
    1/2 ts Rice wine
      2 ts Corn starch
     30    Quail eggs; hard-boiled
     30    Wonton skins; trimmed to
           -circles
 
  Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8
  ingredients and mix well. Put a quail egg and then a portion
  (maybe 1/3 oz) in the center of each wrapper and crimp up so that
  the filling is completely covered by dough. Invert each finished
  dumpling on a steamer rack. When all are ready, steam for 5
  minutes. Serve.
  
  Adapted from Chinese Snacks, Wei-Chuan Cooking Book

  From: Michael Loo
  Date: 25 Nov 96
 
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