MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Shrimp Dumpling
 Categories: Chinese, Dumplings, Shrimp, Wine
      Yield: 1 servings
 
    2/3 lb Raw shrimp, shelled and
           -deveined and cut into 1/2"
           -lengths
    1/2 ts Salt
    1/3 ts MSG (optional) -OR-
    1/4 ts Salt; plus:
    1/4 ts Sugar
    1/3 ts Sugar
    1/4 ts Ground black pepper
    1/4 ts Sesame oil
      1 ts Dry sherry or rice wine
    1/2    Egg white
      2 ts Corn starch
  1 1/2 oz Unrendered pig fat; minced
      2 oz Canned bamboo shoot; minced
    2/3 c  Cheng mien (non-glutinous
           -flour)
    2/3 c  Water; boiling
      2 tb Lard or Crisco
 
  Mix all ingredients except the last 3 and refrigerate.
  
  Mix cheng mien and water; add fat and knead to a smooth dough.
  Divide into 24 pieces. Roll each piece into a ball and squash each
  ball with a rolling pin or the side of a cleaver into a 2" circle.
  Any other dim sum dough or wrapper may be used, but these produce a
  soft, translucent dumpling.
  
  Put 1 portion of filling (about 2/3 oz) in the center of each
  circle, bring up the sides, and crimp in the center.
  
  Steam (preferably in bamboo steamer) 4 minutes.
  
  Adapted from Chinese Snacks, Wei-Chuan Cooking Book.
  
  From: Michael Loo

  Cheng mien is rice flour - JW
 
MMMMM