The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. Posted to recipelu-digest Volume 01 Number 177 by Patrice McClure
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|Serving Size: 1 Serving (1233g)|
|Recipe Makes: 1|
|Calories from Fat: 286 (10%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 220.8mg||68 %|
|Sodium 4979.8mg||172 %|
|Potassium 1923.5mg||51 %|
|Total Carbohydrate 501.1g||147 %|
|Dietary Fiber 17.9g||71 %|
|Sugars, other 483.2g|
|Protein 134.6g||192 %|
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Calories per serving: 2911
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