1. Stuffing: 2. Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped. 3. Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside. 4. Wrappers: 5. Mix flour, water, salt to form a batter. 6. Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string. 7. When water begins to boil, brush the surface with some oil to prevent sticking, then pour on a small ladle of batter and spread it around in circular motion. 8. Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner. 9. Sauce: 10. Dissolve sugar in water, add the rest of ingredients. 11. Assembly: spoon 1 tbsp of filling on wrapper and roll up gently like you would roll spring rolls. Garnish and serve either warm or room temperature. 12. This serves 6-8 as appetizer, or 4 as breakfast. ---------------------------------------------------------------------------
Nutrition
Ingredients
