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Bamboo Pith Mushroom Dumplings

Dim Sum and Other Snack Foods

Bamboo Pith Mushroom Dumplings
2 cups flour
1/2 cup fresh lily bulb pieces, minced
1/2 cup water chestnuts, minced
1/4 cup hollow stem vegetable, coarsely minced
1/4 cup soaked bamboo pith mushrooms
6 Chinese black mushrooms, soaked, stems discarded, and minced
1 teaspoon salt
2 teaspoons granulated sugar
1 egg white
1 teaspoon vegetable oil
1. Mix flour with one cup boiling water, stir well, and allow to rest covered for ten minutes. Knead into a soft dough, divide into twenty pieces, and roll each one out, cover with a cloth, and set aside until needed.
2. To make the filling, mix lily bulb, water chestnut, vegetable, and both kinds of mushroom pieces, then add egg white, salt, and sugar, and stir well.
3. Wet one piece of the dough on the edges, fill with two teaspoons of the filling and pinch the dumpling closed. Then set it on a dry plate and continue until all are made.
4. Put a piece of parchment paper on the steamer rack, put all the dumplings on it being sure they have half inch of space between them, and steam over rapidly boiling water for five minutes, remove to a lightly oiled platter, and serve.

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