Steamed Meat Dumplings


1/2 pound ground pork
4 med. sized dried mushrooms or ½ c. minced fresh mushro
1/4 cup fresh Chinese parsley (coriander)
1 teaspoon minced fresh ginger
cup green onion, finely chopped
1 tablespoon sherry
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon teriyaki sauce
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons cornstarch
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons wine vinegar
4 dozen siu mai wrappers


To make filling: Cover dried mushrooms with hot water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and finely chop. Mix mushrooms with rest of filling ingredients.
Wrapping: Place 1 teaspoon pork mixture on center of siu mai wrapper. Gather dough up and around filling and give a light squeeze in the middle. Top surface of filling should be exposed. Tap bottom of a flat surface so the dumpling will stand upright. Brush dumpling with salad oil.
Steaming: Place dumplings without crowding directly on the greased woven bottom of a bamboo steamer. Set the steamer in the wok. Fill wok with boiling water, leaving 1 1/2 inches between water level and bottom of steamer. Cover and steam for 20 minutes.
Serve dumplings hot with dipping sauce (you may add 2 teaspoons sugar to sauce).
Cooked ahead: Cover and chill for up to 1 day or freeze for up to 1 month. To freeze cooked dumplings, place slightly apart on a baking sheet and freeze until firm, then transfer to plastic bags and return to freezer. Reheat by steaming for 12-15 minutes.
Comments: Insert toothpicks for easy serving. If you use an aluminum steamer, do the same as you use a bamboo steamer. But if you do not have either steamer. Arrange dumplings in a round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with boiling water to a level at least 1 inch below rack. Steam for the same amount of time.




6.0 servings


Tuesday, December 1, 2009 - 12:57am



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