| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Side dish, Pasta, Chinese, Asian, Pork |
4 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1/2 |
lb |
Lean ground pork |
| 1/4 |
c |
Bamboo shoots; minced |
| 3 |
|
Green onions; chopped; w/top |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Sesame oil |
| 1 |
ds |
White pepper |
|
|
Siu mai skins (or wonton; wrappers trimmed int |
|
|
Soy sauce for dipping |
INSTRUCTIONS
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@prodigy.net> on Apr 20,
1998
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