Steamed meat dumplings (siu mai)

1 Servings

Ingredients

Quantity Ingredient
1 Green onion stalk -- chop

Directions

: Karen Adler FNGP13B. : Yield: About 10 doz. 1 lb Pork sausage -- ground

1 lb Ground pork -- fresh

2 ts Salt

15 Water chestnuts -- chop

: fine

1 TB Ginger;fresh;minced --

: =OR=-

2 TB Ginger

½ c Cornstarch

½ c Chicken broth

1 TB Light soy sauce

1 TB Salted turnips (choan choy) : finely minced

4 TB Sugar

1 ts Terriyaki sauce

1 ts Sherry

1 ts Sesame oil

½ c Chinese parsley -- chop

: fine

: fine

1 pk Wonton skins or

: recipe egg noodle dough* -- *Recipe is included in this collection. PREPARATION: Mix all ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton skins to form circles. Drop 1 tsp. mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright.

STEAMING: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover.

Steam for 15-20 minutes. Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by s teaming again for 12-15 minutes. COMMENTS: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer, place dumplings directly on the rack

without the cake pan. Steam for the same amount of time. Since steamed d umplings can be made ahead and reheated in great quantities they make marvelous hors d'oeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Recipe By :

From: Kmeade@... (The Me

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