Chinese Steamed Pork Dumplings (Shiu Mai) - BigOven 66496

Chinese Steamed Pork Dumplings (Shiu Mai)

Ready in 1 hour

Top-ranked recipe named "Chinese Steamed Pork Dumplings (Shiu Mai)"

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Try this Chinese Steamed Pork Dumplings (Shiu Mai) recipe, or contribute your own. "Seafood" and "Side dishes" are two tags used to describe Chinese Steamed Pork Dumplings (Shiu Mai).


Ingredients

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2 Green onion; finely chopped
1/2 lb Prawns
1/2 ts Salt
12 Chinese mushrooms; small or
1 ts Oyster sauce
1/2 lb Ground pork
1 ts Sugar
SEASONING
1 sm Egg
1 pk Round dumpling skins
2 ts soy sauce, thin
1 tb Sesame oil
1 tb Cornstarch

Original recipe makes 1

Servings  

Preparation

Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you dont have a cleaver.) Texture, when youre finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard. * Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. SOURCE: Chopstick, Cleaver and Wok. Posted to MC-Recipe Digest by Nancy Berry on Apr 20, 1998

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Calories Per Serving: 1805 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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