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Tea-stuffed Mushrooms

Dim Sum and Other Snack Foods

Tea-stuffed Mushrooms
1 small potato, boiled, peeled, then mashed (about half cup)
3 Chinese black mushrooms, soaked, stems discarded, minced, then steamed for five minutes and drained
4 water chestnuts, minced
1 piece tangerine peel, soaked, then minced (about two teaspoons)
2 Tablespoons dry pu-er tea, soaked, then minced
1 Tablespoon carrots, minced
1 teaspoon sugar
1 Tablespoon thin soy sauce
20 Chinese black mushrooms for stuffing
1/2 cup flour
1 Tablespoon cornstarch
20 green peas
1/2 teaspoon ground white pepper
1 cup vegetable oil, for deep frying
1. Mix mashed potato with minced mushrooms, water chestnuts, tangerine peel, minced tea leaves, carrots, sugar, and soy sauce.
2. Dust mushrooms with about a teaspoon of the flour, then mix the rest of it with the cornstarch and half-cup of water. Beat to make a lump-free batter.
3. Stuff each mushroom with a heaping tablespoon or more of the potato mixture, and put one green pea in the center of each stuffing.
4. Heat the oil, then dip the stuffed mushroom into the batter and deep fry until golden brown, drain on paper towels, then serve.

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