Sui Mai Pork Dumplings Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
3: Black Mushrooms, dried
1/3 cup: Bamboo Shoots, canned
1/2 lbs: Pork Loin with Fatback,
1 tsp: Sesame Oil,
1 tsp: Rice Wine or Dry Sherry,
1 tbsp: Cornstarch,
1: Egg White,
1 tsp: Salt,
1/2 tsp: Granulated Sugar,
1/4 tsp: White Pepper, freshly
Ground,
30: Won Ton Skins, defrosted
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp