4 medium button mushrooms — finely chopped
1/2 pound lean ground pork
1/2 pound lean ground beef
1/3 cup finely chopped canned bamboo shoots
1/4 cup finely chopped green onions — (with tops)
1 tablespoon dry white wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon vegetable oil
dash white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water
2 tablespoons soy sauce
1 teaspoon vegetable oil
…..
Mix mushrooms, pork, beef, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon oil and the white pepper. Set aside. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2 inch slices. Roll 1 slice of dough into a 3 inch circle. Place 1 tablespoon pork mixture on center of circle. Fold circle in half, pressing edges together and sealing. Water may be brushed on one edge of the circle before sealing for better bonding. Repeat with remaining slices of dough. Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon vegetable oil, float green onion slices on top if desired. Serve sauce with dumplings. Makes 48 dumplings.