-=> Quoting Ruth Hanschka to Jim Weller <=-

 >  lard.

 RH> Here I have to hunt three or four stores to find it at all. Too
 RH> many 10-percenters in the vicinity.

What's a 10-percenter?  
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dan Jiao - Egg Dumplings
Categories: Chinese, Holiday, Egg, Dumplings, Pork
  Servings: 10

      5 lg eggs
      8 oz ground pork (or chicken)
      2 TB Shaoxing wine
      2 TB light soy sauce
    1/2 ts sesame oil
    1/4 ts ground white pepper
      2 TB water
      2 TB minced scallion
      1 ts minced ginger, plus one
           additional thin slice of
           ginger
           vegetable oil 

In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next to
the stove.

In a separate bowl, mix the ground meat with the Shaoxing wine,
light soy sauce, sesame oil, ground white pepper, water, minced
scallion, and minced ginger. Whip everything in one direction for at
least 3 minutes, until the filling is well combined and starts to
take on a sticky texture. Set aside along with the egg.

Pour a small amount of oil in a bowl, and grab a pastry brush. Set
it alongside the egg and meat filling so everything is easily within
reach. Now, turn your stove on to medium heat. Hold the ladle over
the open flame (if you have an electric stove, it will be tricky to
maintain even heat).

With the help of a pair of chopsticks, rub the ginger inside the
ladle all over using quick motions for a good two minutes or so.
This step treats the ladle, so the egg will not stick to it. I'm not
sure why it works, but it does! If the egg still sticks to the
ladle, repeat this process one more time.

Once the ladle has been treated, brush the inside with some oil,
pouring any excess oil back into the bowl. Add 1 tablespoon of the
egg mixture, and immediately turn the ladle in a circular motion to
spread the egg mixture into a circle about 3 inches in diameter. Add
1 teaspoon of the meat filling.

And use the chopsticks to ease the other half of the circle off of
the ladle, folding it over to create a half moon shape. Gently tap
the edges closed so the inner raw egg seals the dumpling shut.
That's one! Repeat until you've used up all your egg and meat
filling.

Reminder that at this step, the egg dumplings are not fully cooked.
You will need to cook these Chinese egg dumplings further in a soup,
or you can steam them for 5 minutes.

This recipe makes 3 dozen (10 servings of three dumplings each).

From: Https://Thewoksoflife.Com
 
MMMMM-------------------------------------------------

Cheers

Jim


... Red usually means "caution". Or "beef", if it's a bullion cube

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5