Steamed Meat Dumplings (Siu Mai)

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Ingredients

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1 lb Ground pork; fresh
1/2 c Cornstarch
15 Water chestnuts; chop fine
1 tb Light soy sauce
1/2 c Chinese parsley; chop fine
1 lb Pork sausage; ground
1 ts Terriyaki sauce
2 ts Salt
1 tb Ginger; fresh; minced; Or. 2 tb ginger
1 tb Salted turnips; (choan choy)
4 tb Sugar
1/2 c Chicken broth
1 ts Sherry
1 ts Sesame oil
1 stalk Green onion; chop fine
1 pk Wonton skins

Original recipe makes 1

Servings  

Preparation

*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"

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