Sui mai dim sum dumplings
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Black Mushrooms; dried | |
| ⅓ | cup | Bamboo Shoots; canned |
| ½ | pounds | Pork Loin with Fatback |
| 1 | teaspoon | Sesame Oil |
| 1 | teaspoon | Rice Wine or Dry Sherry |
| 1 | tablespoon | Cornstarch |
| 1 | Egg White | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Granulated Sugar |
| ¼ | teaspoon | White Pepper; freshly |
| Ground | ||
| 30 | Won Ton Skins; defrosted | |
Directions
The ½ lb pork loin should be ground with 1 ounce of fatback.
Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings.
Posted to recipelu-digest Volume 01 Number 177 by Patrice McClure <works4mee@...> on Oct 29, 1997