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Tricolor Mushroom Pockets

Dim Sum and Other Snack Foods

Tricolor Mushroom Pockets
5 tri-color mushroom capsules
1/2 cup ground pork or beef
1/2 cup peeled shrimp
2 scallions, minced
2 slices fresh ginger, peeled and minced
1 Tablespoon Chinese rice wine
1 teaspoon sugar
1 Tablespoon grinding bean sauce
1 teaspoon sesame oil
1 clove garlic, peeled and minced
1 slice fresh ginger, peeled and minced
3 Tablespoons Thai basil
1/2 teaspoon chili paste with garlic
40 dumpling wrappers
2 Tablespoons vegetable oil
1. Empty ground tri-color mushroom capsules and mix the contents with the minced meat and shrimp, the scallions, ginger, rice wine, sugar, bean sauce, sesame oil, garlic, ginger, basil and the chili paste.
2. Put one tablespoon of this mixture on a dumpling wrapper, and fold to make it look like a pocketbook, sealing the edges with a little water. Set all of them aside for half an hour, in the refrigerator.
3. Heat a fry pan, add the oil and half the dumplings and brown them on their bottom side. Reserve any oil leaving it in the pan.
4. Bring four cups of water to the boil, reduce the heat and add the pockets, reducing the heat, and let them simmer for six or seven minutes, then drain, and gently put them in the pan with the reserved oil, and stir until they are coated, then serve (with a sauce on the side, if desired).

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