Try this Sui Mai Dim Sum Dumplings recipe, or contribute your own.
Suggest a better descriptionThe 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. Posted to recipelu-digest Volume 01 Number 177 by Patrice McClure
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Serving Size: 1 Serving (1233g) | ||
Recipe Makes: 1 | ||
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Calories: 2911 | ||
Calories from Fat: 286 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 220.8mg | 68 % | |
Sodium 4979.8mg | 172 % | |
Potassium 1923.5mg | 51 % | |
Total Carbohydrate 501.1g | 147 % | |
Dietary Fiber 17.9g | 71 % | |
Sugars, other 483.2g | ||
Protein 134.6g | 192 % | |
Powered by: USDA Nutrition Database 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: 2911
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