Pork dumplings

8 servings

Ingredients

QuantityIngredient
8Dried black mushrooms
1poundsLean ground pork
½cupChopped bamboo shoots
¼cupChopped green onions with to
1Egg white
2tablespoonsCornstarch
2teaspoonsSalt
2teaspoonsLight soy sauce
½teaspoonSesame oil
¼teaspoonWhite pepper
1poundsSiu mai skins
¼cupLight soy sauce
teaspoonSesame oil

Directions

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, ½ teaspoon sesame oil and white pepper. Hold siu mai skin in hand.

(Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins.

(Cover filled dumplings with plastic wrap to keep them from drying out.) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings. Mix together ¼ cup soy sauce and ⅛ teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.