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Bamboo Pith Dumplings


Bamboo Pith Dumplings
2 cups flour
½ cup fresh lily bulb pieces, minced
½ 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, cover, and allow to rest for ten minutes before kneading into a soft dough. Divide into twenty pieces and roll each one out. Cover them with a cloth and set aside until the filling is made.
2. Mix minced lily bulb, water chestnut, hollow stem vegetable, and both kinds of mushrooms, then add egg white, salt, and sugar, and stir this filling well.
3. Wet one piece of the dough around its edges, fill the center with two teaspoons of the filling and pinch closed, then set the dumpling on a dry plate and continue until all are made.
4. Put a piece of parchment paper on the steamer rack and put all the dumplings on it leaving half-inch between them. Steam over rapidly boiling water for five minutes, remove to a lightly oiled platter, and serve.

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