Pork Shu Mai - cooking recipe

Ingredients

1/2 lb. won ton wrappers, rounded
1/2 lb. Chinese cabbage, chopped
1 lb. ground pork
3 oz. shrimp, chopped
3 Tbsp. soup stock
1 tsp. sherry
1 Tbsp. light soy
dash of salt
dash of sugar
2 tsp. sesame oil
1 Tbsp. cornstarch
1 small can bamboo shoots
1 small can water chestnuts
green peas, sliced mushrooms and fish powder (garnishings)

Preparation

Blend all filling ingredients together and mix well.
Place about 2 teaspoons of filling in the center of a wrapper.
Cup the skin around the filling and gently pleat the upper parts of the wrapper around the exposed filling.
Garnish the exposed filling with a pea, slice of mushroom and a pinch of colored powdered fish (other garnishings may be used). Steam the Shu Mai on a grated plate for about 25 minutes. Serve hot with soy sauce and red vinegar.