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Title: SUI MAI PORK DUMPLINGS
Categories: Appetizers, Pork, Chinese
Yield: 30 servings
3 Black Mushrooms, dried
1/3 c Bamboo Shoots, canned
1/2 lb Pork Loin with Fatback
1 ts Sesame Oil
1 ts Rice Wine or Dry Sherry
1 tb Cornstarch
1 Egg White
1 ts Salt
1/2 ts Granulated Sugar
1/4 ts White Pepper, freshly
Ground
30 Won Ton Skins, defrosted
* 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 corianders. Makes
30.
Makes 30 dumplings.
From The Gazette, 91/09/11.
Posted by James Lor. Reposted by Fred Peters.
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