Steamed meat dumplings (siu mai)

Yield: 1 Servings :

Ingredients:

1 lb Pork sausage -- ground
1 lb Ground pork -- fresh
2 ts Salt
15 Water chestnuts -- chop : fine
1 TB Ginger;fresh;minced -- : =OR=-
2 TB Ginger
1/2 c Cornstarch
1/2 c Chicken broth
1 TB Light soy sauce
1 TB Salted turnips (choan choy) : finely minced
4 TB Sugar
1 ts Terriyaki sauce
1 ts Sherry
1 ts Sesame oil
1/2 c Chinese parsley -- chop : fine
1 Green onion stalk -- chop : fine
1 pk Wonton skins or

Instructions:

: recipe egg noodle dough* -- *Recipe is included in this collection. PREPARATION: Mix all ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton skins to form circles. Drop 1 tsp. mixture onto middle of the skin gather up skin sides letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright. STEAMING: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover. Steam for 15-20 minutes. Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by s teaming again for 12-15 minutes. COMMENTS: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed d umplings can be made ahead and reheated in great quantities they make marvelous hors d'oeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Recipe By : From: Kmeade@ids2.Idsonline.Com (The Me