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Title: Sui Mai Pork Dumplings
Categories: Appetizer Pork Chinese
Yield: 30 Servings
| 3 | Black Mushrooms, dried | |
| 1/3 | c | Bamboo Shoots, canned |
| 1/2 | lb | Pork Loin with Fatback |
| 1 | ts | Sesame Oil |
| 1 | ts | Rice Wine or Dry Sherry |
| 1 | tb | Cornstarch |
| 1 | Egg White | |
| 1 | ts | Salt |
| 1/2 | ts | Granulated Sugar |
| 1/4 | ts | White Pepper, freshly |
| Ground | ||
| 30 | Won Ton Skins, defrosted |
* The 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.
From The Gazette, 91/09/11.
Posted by James Lor. Reposted by Fred Peters.
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