Preparation 45 min
Ingredients:
- 150g pork (raw)
- 75g shrimp meat (raw)
- 3 dried black mushrooms and soaked 25 minutes
- 1 bamboo shoot (about 75g)
- 24 sheets coriander (known as Chinese parsley) or 24 pieces of green onions extémité or shallots.
Seasoning:
- 2 teaspoon soy sauce
- 1 teaspoon rice wine or dry cherry
- 1 / 2 teaspoon of salt
- 3 / 4 teaspoon of sugar
For the dough :
- 125g wheat starch
- 2 teaspoon cornstarch
- 1 / 2 teaspoon margarine softened
Preparation:
Chop the pork, the flesh of shrimp, black mushrooms (that have soaked 25 minutes in cold water) and bamboo shoots.
Fry in the pan for 30 to 40 seconds.
Add seasoning and cook another 40 seconds. Cool.
In a dish, pour the cornstarch and cornstarch and a little hot water. Stir quickly and cover 5 / 6 min.
Stir in margarine knead 1 or 2 minutes. Roll the dough into a ball. Roll out the dough (work plan oiled) and cut circles of 9 cm in diameter.
Place a little filling on a circle of dough, place on top of a leaf of cilantro. Fold in half and pinch edges together.
Steaming at a rolling boil for 15 minutes until the dough is transparent.
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