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Pork Balls on Lotus leaves

Mixed Meats and/or Seafoods

Pork Balls on Lotus leaves
1 dry lotus leaf, soaked for one hour
1/2 pound ground or minced pork
1/2 pound minced shrimp
1/4 pound zha cai, minced
½ cup Napa cabbage leaves, minced
3 green piquant chili peppers, seeded and minced
½ pound soft doufu
2 Tablespoons minced coriander leaves
1 Tablespoon dark soy sauce
2 shallots, peeled and minced fine
1 inch piece fresh ginger, peeled and minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. Cut lotus leaves into two-inch squares and set aside on a heat-proof platter.
2. Mix all the other ingredients and make one to two-inch balls.
3. Place these balls on the cut leaf pieces and steam over boiling water for twenty minutes, the serve.

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