Pork Siu Mai (Pork Dumplings)

Pork Siu Mai (Pork Dumplings) Ingredients

5 Dried black mushrooms	1 ts Salt
1/2 lb Lean ground pork	1 ts Soy sauce
1/4 c Bamboo shoots; minced	1 ds Sesame oil
3 Green onions; chopped; w/top	1 ds White pepper
1 Egg white	Siu mai skins (or wonton;
1 tb Cornstarch	Soy sauce for dipping

Instructions for Pork Siu Mai (Pork Dumplings)

Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain and squeeze out excess moisture. Re- move and discard stems. Chop caps finely. In a medium bowl, mix together all ingredients EXCEPT the siu mai skins and soy sauce. Hold siu mai skin in one hand. Add a heaping teaspoon of the pork mixture to the middle of the wrapper and bring the edges of the skin up the side of the filling. You should leave the top open. Repeat with remaining skins. Place dumplings on a rack (single layer!), cover, and steam over boiling water for about twenty minutes. Add more water* during steaming time if necessary. (* Water you add needs to be boiling) Remove and serve. Soy sauce with a hint of sesame oil added makes a wonderful serving sauce. Posted to MC-Recipe Digest by Nancy Berry on Apr 20, 1998

Main Ingredient: PorkCuisine: Asian

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Ingredient Insight - look inside this recipe

Cornstarch	Egg	Mushroom	Onion
Pork	Salt	Sesame Oil	Soy Sauce
White Pepper

Side dishes Pasta Chinese Asian Pork Corn Sesame Onion Green Onion Soy Sauce Mushrooms

for flavor and categorization

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