| The Chinese are fond of appetizers. They like to start | | | | 1/4 cup minced fat pork |
| off a meal with them and accordingly have developed | | | | 1 tablespoon minced bamboo shoots |
| a wonderful range of mouth-watering tidbits to be | | | | 1 1/2 tablespoons minced water chestnuts |
| sampled before the real dinner starts. They are also | | | | 11/2 tablespoons chopped mushrooms |
| lunch time favorites. | | | | 1 tablespoon sherry |
| In China all sorts of dried nuts and seeds are also | | | | 1 teaspoon soy sauce |
| served at formal dinners. Great attention is paid to the | | | | 1/8 teaspoon salt |
| presentation of the appetizers. This category includes | | | | 1/8 teaspoon sugar |
| a great many steamed and deep fried foods as well | | | | Pinch of white pepper |
| as cold dishes and salads. Many of the appetizers are | | | | 1 egg white, lightly beaten |
| listed under other headings such as the salads, which | | | | 1/2 recipe wonton wrapper dough |
| are to be found among the vegetable dishes; the | | | | 1) Mix all of the ingredients for the filling in a bowl until |
| shrimp balls, which are listed under seafood, and | | | | well combined. |
| poultry dishes such as drunken chicken. They can be | | | | 2) Roll out the dough as described on page 3 and cut |
| served either as appetizer or luncheon dishes. On the | | | | it into 3 inch rounds. |
| other hand some of them can be served as snacks in | | | | 3) Place a spoonful of the filling on each round. Gather |
| between other more elaborate dishes. | | | | the dough up around the filling, leaving the dough slightly |
| Siu Mai Pork Dumplings | | | | open and the edges flared. |
| 20 dumplings | | | | 4) Drop each dumpling on the board a few times to |
| Filling: | | | | flatten the bottom. Place dumplings in a steamer and |
| 3/4 cup lean ground pork | | | | steam 20 to 25 minutes. |