Steamed Meat Dumplings (Siu Mai)

Steamed Meat Dumplings (Siu Mai) Ingredients

**** NO E *****	1 tb Light soy sauce
1 lb Pork sausage; ground	1 tb Salted turnips (choan choy)
1 lb Ground pork; fresh	4 tb Sugar
2 ts Salt	1 ts Terriyaki sauce
15 Water chestnuts; chop fine	1 ts Sherry
1 tb Ginger;fresh;minced; -=OR=-	1 ts Sesame oil
2 tb -Ginger	1/2 c Chinese parsley; chop fine
1/2 c Cornstarch	1 Green onion stalk; chop fine
1/2 c Chicken broth	1 pk Wonton skins or

Instructions for Steamed Meat Dumplings (Siu Mai)

*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. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"

Main Ingredient: ChickenCuisine: Chinese

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Ingredient Insight - look inside this recipe

Chicken Broth	Cornstarch	Ginger	Onion
Parsley	Pork	Salt	Sausage
Sesame Oil	Sherry	Soy Sauce	Sugar
Turnip	Water Chestnut

Chinese Dim sum Corn Chicken Chicken Broth Sesame Onion Parsley Green Onion Sherry Soy Sauce Ginger

for flavor and categorization

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