Pork siu mai (pork dumplings)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried black mushrooms | |
| ½ | pounds | Lean ground pork |
| ¼ | cup | Bamboo shoots; minced |
| 3 | Green onions; chopped; w/top | |
| 1 | Egg white | |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soy sauce |
| 1 | dash | Sesame oil |
| 1 | dash | White pepper |
| Siu mai skins (or wonton; wrappers trimmed int | ||
| Soy sauce for dipping | ||
Directions
Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain and squeeze out excess moisture. Re- move and discard stems. Chop caps finely.
In a medium bowl, mix together all ingredients EXCEPT the siu mai skins and soy sauce. Hold siu mai skin in one hand. Add a heaping teaspoon of the pork mixture to the middle of the wrapper and bring the edges of the skin up the side of the filling. You should leave the top open. Repeat with remaining skins. Place dumplings on a rack (single layer!), cover, and steam over boiling water for about twenty minutes. Add more water* during steaming time if necessary. (* Water you add needs to be boiling) Remove and serve. Soy sauce with a hint of sesame oil added makes a wonderful serving sauce.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998