Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you dont have a cleaver.) Texture, when youre finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard. * Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. SOURCE: Chopstick, Cleaver and Wok.
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 1|
|Calories from Fat: 465 (26%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 663.9mg||204 %|
|Sodium 2722.2mg||94 %|
|Potassium 1325mg||35 %|
|Total Carbohydrate 220g||65 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 211.3g|
|Protein 105.9g||151 %|
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Calories per serving: 1802
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