Shark Fin Or Mushroom Dumplings
chinese, dumplings, fish, mushrooms
1/2 lb raw shrimp, shelled,
1 deveined, and diced
1/2 lb raw lean pork, minced
2 oz raw pork fat, minced
1/4 lb shark fin (hydrated weight),
1 diced or
1 shiitake or reconstituted
1 chinese dried mushrooms,
1 diced
1/2 cup coriander leaves or
1/2 cup parsley and scallion minced
1 together
1 teaspoon salt
1 tablespoon sugar
1 teaspoon msg (or substitute
1/2 teaspoon more salt and
1 teaspoon more sugar)
1/4 teaspoon black pepper
1 teaspoon sesame oil
2 teaspoon cornstarch
32 wonton skins (other wrappers
1 will do)
Shark fin should be parboiled briefly then left to cool in the water. Remove fin from water, scrub to get rid of slime. Let soak overnight. Using fresh water each time, repeat this process 3 times, making 4 times total (over 4 days). Fin should be soft, supple, and translucent. Also sort of gloopy and disgusting. I would not bother with the labor (large amount of labor) or the cost (very expensive). Chinese mushrooms should be soaked in cool water until hydrated, and then the stems cut off with a sharp knife or scissors (discard or use as flavoring in soup or stew). In either case, 1 to 1 1/2 oz of dried stuff makes 1/4 lb of soaked stuff.
Mince first 5 ingredients together. Mix with all flavorings.
Trim wonton skins into circles.
Put a portion of filling (about 3/4 oz) in the middle of each circle. Fold over and pleat the ends so that the pleats make "fins" along the top of each dumpling. Steam for 7-8 min for store-bought wonton wrapper (6 min if you are using a more delicate wrapper) and serve hot.
Adapted from Wei-Chuan's Chinese Snacks
From: Michael Loo Date: 18 Nov 97
Yield: 4 servings