CHINESE PORK HASH

Jo Anne Sugimoto Recipe

By Jo Anne Sugimoto sugarnspicetedibears

YUMMY, YUM, YUM!!! I remember when I was very young, my mom and dad used to wake me up early Saturday or Sunday morning to watch my younger brothers, so that they could go to Chinatown and pick up some dim Sum, pork hash and manapua for breakfast. I grew up eating these wonderful chinese foods.
Now we go and get them and bring it home for breakfast for the kids and grand children. We also try to mimick these recipes and they turn out pretty good!


Recipe Rating:
 1 Rating

Ingredients

1/2 lb
ground pork
find more delicious recipes at www.porkbeinspired.com
1/4 lb
shrimp, cleaned, deveined, minced
salt and pepper to taste
3 Tbsp
cornstarch
1
egg white
2 tsp
sugar
2 Tbsp
soy sauce
2 Tbsp
oyster sauce
1 Tbsp
garlic, minced
3 Tbsp
waterchest nut, minced
1/2 tsp
sesame oil
1/2 c
green onion, finely chopped
1 pkg
won ton pi (wrappers)

Directions

1
Except for won ton wrappers, combine all the ingredients into a mixing bowl and incorporate very well.
2
Place a spoonful of the mixture onto the center of the pi, bring up the sides to form a little cup around the filling, do not seal the top (photo).
3
Place the dumplings in a bamboo steamer over boiling water and steam for a full 30 minutes.
4
Turn off the heat and remove the pork hash from the steamer, be careful, it's hot!
5
CHINESE HOT MUSTARD SAUCE: Chinese mustard powder, water and soy sauce. Use 1 tsp of the powder and mix with 1 tsp of water, mix till paste is smooth then add 1 tsp of soy sauce or more for your taste.