Sui Mai Pork Dumplings

Recipe Ingredients

3		Black mushrooms - dried
1/3 cup	78ml	Bamboo shoots - canned
1/2 lb	227g / 8oz	Pork loin with fatback
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Rice wine or dry sherry
1 tablespoon	15ml	Cornstarch
1		Egg white
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Granulated sugar
1/4 teaspoon	1.3ml	White pepper - freshly
		Ground
30		Won ton skins - defrosted

Recipe Instructions

* The 1/2 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 coriander. Makes 30.

Makes 30 dumplings.

From The Gazette, 91/09/11.

Source:
Possum Kingdom Lake Cookbook

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