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Spinach Noodles and Dumplings II

Rice, Noodles, and Other Grain Foods

Spinach Noodles and Dumplings II
2 ten-inch squares of thick spinach noodle dough
20 plain dumpling skins or wrappers
20 shrimp, peeled, their veins removed and discarded, the shrimp coarsely chopped
10 dried shrimp, soaked until soft, then minced
1 cup ground pork butt
3 large wood ear fungus, soaked then coarsely chopped
2 Tablespoons peeled fresh ginger, coarsely minced
1 Tablespoon oyster sauce
1 teaspoon chicken bullion powder
4 teaspoons cornstarch
1 egg white
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
4 cups chicken stock
10 gai lan stalks, peeled and cut into two-inch pieces
2 Tablespoons yellow chives
1. Cut the noodle dough into quarter-inch strips and boil for five minutes, then drain, and set these noodles aside in cool water.
2. Stir-fry the drained wood ear pieces in a dry wok for two minutes, then mix them with the shrimp, the pork, ginger, oyster sauce, bouillon powder, the egg white, and the cornstarch and stir until gluey; then set this aside.
3. Put a teaspoon of this mixture into one wrapper, seal with cold water, and put it into three cups of boiling water and boil for five minutes or until the dumplings rise to the top of the water. Then drain them, and set them into a pot with the sesame oil, ground pepper, and the chicken stock.
4. Bring this to the boil, add the thick noodles and the meat dumplings and the gai lan pieces and simmer for four minutes. Now serve this in individual soup bowls, and enjoy.

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