MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
  
       Title: JAO MAIS
  Categories: Dumplings, Resturants, Val’s, Chinese
       Yield: 1 servings
  
       3 ea DRIED MUSHROOMS (CHINESE)
   2 1/2 c  FLOUR
       1 ea EGG
     1/2 c  WATER
     1/2 ts SALT
       7 oz SHRIMP
       7 oz GROUND PORK
     1/2 ts EACH SALT AND PEPPER
       1 pn FRESH MILLED WHITE
            PEPPER
       4 tb SAKE
       4 tb SOYA SAUCE
       4 tb SESAME OIL
  
   FLOUR THE WORK BOARD LEAVE THE MUSHROOMS TO SOAK IN LUKEWARM WATER.
   SIFT THE FLOUR INTO A BOWL. BEAT THE EGG AND WATER AND SALT, ADD TO
   THE FLOUR AND MAKE A PLIABLE DOUGH. LEAVE TO REST COVERED BY A CLOTH
   FOR AN HOUR. CHOP THE SHRIMP AND DRAINED SOAKED MUSHROOMS FINELY AND
   MIX WITH THE CHOPPED PORK, SALT, SUGAR, PEPPER AND SAKE. SHAPE THE
   DOUGH INTO A ROLL APPROX. 1-1/4 INCH THICK, AND DIVIDE INTO 4O SMALL
   BALLS. ROLL THE BALLS OUT VERY THINLY AND DUST WITH FLOUR. DIVIDE THE
   FILLING AMONG THE CIRCLES OF DOUGH. WET THE EDGES AND FOLD THE
   CIRCLES INTO CRESCENT SHAPES, PRESSING THE EDGES TOGETHER. PLACE ON
   OILED PLATE AND STEAM FOR 15 MINUTES. MIX SOYA AND SESAME TO MAKE
   DIPPING SAUCE.
  
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