{"id":5774,"date":"2005-06-14T19:54:46","date_gmt":"2005-06-15T02:54:46","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5774"},"modified":"2010-06-05T19:55:48","modified_gmt":"2010-06-06T02:55:48","slug":"four-color-shui-mal","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5774","title":{"rendered":"Four-Color Shui Mal"},"content":{"rendered":"

2 large dried Chinese mushrooms <\/span><\/p>\n

3 hard-cooked egg yolks <\/span><\/p>\n

\u00c2\u00bd carrot, peeled, finely grated <\/span><\/p>\n

4 large broccoli florets <\/span><\/p>\n

2 tablespoons cornstarch <\/span><\/p>\n

24 dumpling wrappers <\/span><\/p>\n

1 cup Shui Mai filling <\/span><\/p>\n

8 to 10 lettuce leaves <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1 quart of water to a boil Add the grated carrot and cook 1 minute. Drain and set aside. Bring another quart of water to a boil. Add the broccoli and cook 1\u00c2\u00bd minutes. Drain, finely chop, and set aside. Dissolve the cornstarch in 1 teaspoon of cold water; set aside. To assemble the dumplings, place 1 wrapper on a clean work surface. With your fingers, completely moisten the top surface of the wrapper with water. Place 1 tablespoon of shui mai filling in the center. Fold the wrapper in half to form a crescent but do not seal, Take the two ends of the crescent and push them into the center. With a thin brush or a toothpick, dab a bit of cornstarch paste at the point where the ends meet. Pinch to seal The dumpling should have 4 open pockets and resemble a 4-leaf clover. Insert a small amount of each filling in each pocket: chopped mushrooms in the first, mashed egg yolk in the second, carrot in the third, and finally broccoli. Transfer the finished shui mai to a plate and cover while continuing to prepare the remainder. Bring water to boil under a steamer. Place lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve hot, with Spicy Soy Dipping Sauce<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 large dried Chinese mushrooms 3 hard-cooked egg yolks \u00c2\u00bd carrot, peeled, finely grated 4 large broccoli florets 2 tablespoons cornstarch 24 dumpling wrappers 1 cup Shui Mai filling 8 to 10 lettuce leaves \u00c2\u00a0 Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1…<\/p>\n

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