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Black and White Rice-wrapped Dumplings

Dim Sum and Other Snack Foods

Black and White Rice-wrapped Dumplings
1/2 cup glutinous rice, soaked in warm water for two hours, then drained, and paper-towel dried
8 black Chinese mushrooms, soaked and stems removed and discarded
8 water chestnuts, minced
1/2 pound ground pork
1/4 pound shrimp, peel and veins removed, and chopped
1 scallion, minced
1 Tablespoon thin soy sauce
1 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon cornstarch
1 Tablespoon vegetable oil
1. Mix rice with half the minced black mushrooms and half the water chestnuts with the rice, and set aside on paper towels to dry for another hour.
2. Mix remaining minced mushrooms and water chestnuts with the ground pork and minced shrimp,, the minced scallion, and the soy sauce, salt, sugar, and cornstarch. Take two tablespoons of this mixture and roll into a ball; then roll that into the dried rice mixture. Be sure the rice mixture is rolled tightly around the meat mixture.
3. Oil a steamer basket and put the rice balls on it, each separated from the others; and steam over rapidly boiling water for half an hour. Then remove and serve.

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