Jo Anne Sugimoto


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!

★★★★★ 1 vote


1/2 lb
ground pork
1/4 lb
shrimp, cleaned, deveined, minced
salt and pepper to taste
3 Tbsp
egg white
2 tsp
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)


1Except for won ton wrappers, combine all the ingredients into a mixing bowl and incorporate very well.
2Place 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).
3Place the dumplings in a bamboo steamer over boiling water and steam for a full 30 minutes.
4Turn off the heat and remove the pork hash from the steamer, be careful, it's hot!
5CHINESE 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.

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