Title: Pork Siu Mai (Pork Dumplings)
Categories: Side dish, Pasta, Chinese, Asian, Pork
Yield: 4 Servings
5 Dried black mushrooms
1/2 lb Lean ground pork
1/4 c Bamboo shoots; minced
3 Green onions; chopped, with top
1 Egg white
1 tb Corn starch
1 ts Salt
1 ts Soy sauce
1 ds Sesame oil
1 ds White pepper
Siu mai skins (or wonton;
-wrappers trimmed into
Soy sauce for dipping
Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain and
squeeze out excess moisture. Remove 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 on Apr 20, 1998
