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Quail Egg Shu Mai

5 oz Pork loin, lean
3 oz Raw shelled shrimp
1 oz Pork fat
1/2 Bamboo shoot or 1/2 small can
1/2 Egg white
1/2 ts Salt
1/4 ts MSG
1/4 ts Sugar
1/4 ts Black pepper, ground
1/2 ts Sesame oil
1/2 ts Rice wine
2 ts Cornstarch
30 Quail eggs, hard-boiled
30 Wonton skins, trimmed to circles

Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8 ingredients and mix well. Put a quail egg and then a portion (maybe 1/3 oz) in the center of each wrapper and crimp up so that the filling is completely covered by dough. Invert each finished dumpling on a steamer rack. When all are ready, steam for 5 min. Serve.

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