Pork Siu Mai (Pork Dumplings)

Ready in 1h

Try this Pork Siu Mai (Pork Dumplings) recipe, or contribute your own.


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

Original recipe makes 4



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

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