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
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4|
|Calories from Fat: 109 (65%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 40.3mg||12 %|
|Sodium 68.2mg||2 %|
|Potassium 286.5mg||8 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.6g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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