Pork sue-mei (dumplings)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground pork, finely chopped |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Freshly grated ginger |
| ½ | teaspoon | Ground white pepper |
| 1 | tablespoon | Sesame oil |
| ½ | teaspoon | MSG (optional) |
| Pinch of sugar | ||
| 1 | tablespoon | Chopped green onion |
| 1 | Egg white | |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Medium chopped bamboo shoots or water chestnuts (optional) |
| 2 | Cloves garlic, crushed | |
| 1 | pack | Shu-mei skins or Gyoza skins, available at the supermarket |
Directions
THE FILLING
THE WRAPPER
Mix all of the ingredients for the filling together, and mix them well. Place about ¾ tablespoon of filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag.
Leave the top open so that you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color.
Steam in an oiled bamboo steamer for 15 minutes, on high heat.
NOTE: You can also add a bit of shrimp to this dish.
It adds a great deal of flavor. Try about ½ cup of chopped fresh shrimp.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks Three Ancient Cuisines