Name: Fun Guor
Yield: 70 to 80 dumplings
Cuisine: Chinese
Ingredients: 1 to 2 teaspoons light soy sauce; 1½ cups chicken broth or chicken soup; 1 Wheat Starch—Tapioca Flour Dough recipe; Pinch of white pepper; 3 tablespoons tapioca flour; 1 pound coarsely ground pork, to which add 1½ teaspoons tapioca flour, mixing well; 4 tablespoons cornstarch; 6 ounces shrimp, shelled, deveined, washed, dried, and cut into ⅛-inch dice; 2¼ teaspoons sugar; 1 teaspoon sesame oil; ¾ cup winter bamboo shoots, diced into ⅛-inch pieces; 1½ teaspoons salt; ⅓ cup Chinese mushrooms, soaked, diced into ⅛-inch pieces; 2 tablespoons white wine; 2 tablespoons liquefied pork fat or peanut oil; 2 tablespoons oyster sauce; 3 to 4 tablespoons coriander, finely chopped

Eileen Yin-Fei Lo

Fun Guor

Rice Noodle Fruit

Preparation info

70 to 80
dumplings

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

I am often asked why these are called “rice noodle fruit” and my reply is that I really do not know. Perhaps it is because its half-moon shape looks like a slice of apple or a wedge of orange? Perhaps.

Ingredients

2 tablespoons liquefied pork fat or peanut oil
1 pound coarsely ground pork, to which add

Asia
China
Starter

Method

Heat wok. Using liquefied pork fat or peanut oil, stir-fry ground pork, shrimp, mushrooms, and bamboo shoots until pork turns dark and shrimp turns pink.
To the wok, add wine and ingredients from bowl. Cook until sauce thickens and turns dark brown, then add coriander. Remove from wok, place in shallow baking dish, and refrigerate uncovered overnight.

Preparation info

Difficulty

Appears in

Ingredients

Method