Pork Siu Mai (Pork Dumplings)

Title:
Pork Siu Mai (Pork Dumplings)

Yield:
4 Servings

Categories:
Side
Dishes,
Pasta,
Chinese,
Asian,
Pork




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






 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 
on Apr 20,


 1998