Steamed pork dumplings (shiu mai)
Yield: 1 Servings
Ingredients:
- 1 pk Round dumpling skins *
- 1/2 lb Prawns
- 12 Chinese mushrooms small or - use canned but squeeze dry
- 1/2 lb Ground pork
- 2 Green onion finely chopped
- 1 sm Egg MMMMM-------------------------SEASONING------------------------------
- 1/2 ts Salt
- 1 ts Sugar
- 1 tb Sesame oi
- 2 ts Thin soy sauce
- 1 ts Oyster sauce
- 1 tb Cornstarch
Instructions:
Shell devein wash and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes rinse squeeze dry cut off and discard stems; then chop into very small pieces. Combine the pork mushrooms prawns and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture when you're finished should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need with the rest cool wrap freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce hot sauce or mustard. * Dumpling skins are similar to won ton skins except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. SOURCE: Chopstick Cleaver and Wok.
