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Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
Mix together the corn flour and water in a bowl, adding a little more water if needed.
WIth your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
Poll up the wrapper, pressing the edges together. Continue until all the filling is used up.
Steam or gently boil the dumplings for 5-6 minutes and then serve.
Garnished with the shallots and cucumber stick and with the dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 9 (60%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 17.4mg||0 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Calories per serving: 15
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