Steamed Meat Dumplings (siu Mai) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork sausage, ground
1 lbs: Ground pork, fresh
2 tsp: Salt,
15: Water chestnuts, chop
Directions:
: Karen Adler FNGP13B.
: Yield: About 10 doz.
: 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
: 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 doeuvres
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
Source from luhu.jp
: Yield: About 10 doz.
: 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
: 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 doeuvres
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
Source from luhu.jp