Beef Filled Rice Noodle Pillows Recipe

Pour sufficient hot water over the dry mushrooms in a small bowl to cover completely.

Let soak till softened, about 20 min.

Drain the mushrooms, throw away the stems and mince the caps.

Make the filling: Mix the mushrooms grnd beef, water chestnuts, green onion, egg, chicken broth, cornstarch, oyster-flavored sauce, soy sauce, wine, cilantro, ginger, sesame oil and sugar together in a bowl.

Chill till hard, about 1 hour.

For the Sauce: Stir the water, soy sauce, wine and sugar together in a small saucepan.

For the Rolls: Cut each rice noodle sheet into four 5- by 8-inch rectangles.

Lay one of the rice noodle rectangles on the work surface with one of the long edges toward you.

Spread 1/4 c. of the filling in a band along the bottom edge of the rice noodle.

Roll loosely to enclose the filling.

Flatten the roll slightly with your hand and place it in a heatproof 9-inch glass pie plate.

Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the baking dish as you work.

Prepare the wok for steaming.

Steam the rolls over high heat till the beef is cooked through, 5 to 7 min.

Heat the sauce to simmering, pour over the steamed rolls and serve immediately.

This recipe yields 8 rolls for 4 servings.