Pork Dumplings - 2

Recipe Ingredients

8		Dried black mushrooms
1 lb	454g / 16oz	Lean ground pork
1/2 cup	73g / 2.6oz	Chopped bamboo shoots
1/4 cup	15g / 0.5oz	Chopped green onions with to
1		Egg white
2 tablespoons	30ml	Cornstarch
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Light soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1/4 teaspoon	1.3ml	White pepper
1 lb	454g / 16oz	Siu mai skins
1/4 cup	59ml	Light soy sauce
1/8 teaspoon	0.6ml	Sesame oil

Recipe Instructions

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper.

Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)

Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 10 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings.

Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.

NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.

Source:
Cole Publishing Group Recipe Collection

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