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Susanna Foo's Veal Dumplings

Dim Sum and Other Snack Foods

Susanna Foo's Veal Dumplings
1 Tablespoon corn oil
1 pound fresh spinach
1 pound veal shoulder, coarsely ground
2 Tablespoons minced shallots
3 Tablespoons soy sauce
1 Tablespoon sesame oil
1/2 cup finely chopped scallions, white part only
1/2 cup finely chopped basil or cilantro leaves
1 Tablespoon minced fresh ginger
1 pound package round dumpling wrappers
1. Heat oil and when hot add spinach, cover the pan, lower the heat to medium, and sweat the spinach for two minutes, then drain, cool, chop, and set aside.
2. Mix veal, shallots, soy sauce, sesame oil, basil or cilantro, and ginger. Then add the chopped spinach.
3. Put two teaspoons of the meat mixture on a dumpling wrapper, fold over, lightly wet the edges to seal, and pinch the ends of the half circle together. (They can be frozen at this point for cooking later, or boiled immediately.)
4. Bring a large pot of water to the boil. Boil about twenty of the dumplings at one time, and cook them until they rise to the surface; then drain and put on a serving plate. One recipe makes about fifty to sixty dumplings.

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