1 ½ lbs ground pork
8 oz Chinese fishcake
1 TB rinsed & minced Chung Choy (white turnip)
4 Shiitake Mushrooms – soaked & finely chopped
8 Water Chestnuts – minced
3 Green Onion Stalks finely chopped
2 tsp Oyster Sauce
1 TB Shoyu
½ tsp Salt
2 pkgs Small Size Aburage – 8 per pkg 2 oz ea
Mix all ingredients except aburage.
Cut aburage in half diagonally – 32 triangles
Stuff each triangle with the pork mixture
Place in bowl and steam 35 – 40 min
Serve with shoyu and mustard sauce
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