Pork dumplings

Yield: 8 servings

Measure Ingredient
8 Dried black mushrooms
1 pounds Lean ground pork
½ cup Chopped bamboo shoots
¼ cup Chopped green onions with to
1 Egg white
2 tablespoons Cornstarch
2 teaspoons Salt
2 teaspoons Light soy sauce
½ teaspoon Sesame oil
¼ teaspoon White pepper
1 pounds Siu mai skins
¼ cup Light soy sauce
⅛ teaspoon Sesame oil

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.

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