Siu Mai Dumplings With Pork and Shrimp
Yields about 20 dumplings
INGREDIENTS:
3 dried Chinese black or Shiitake mushrooms (we used fresh oyster mushrooms)
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
3/4 cup ground pork
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles).
PREPARATION:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Steam over boiling water until the filling is cooked through (5 to 10 minutes).
Original Recipe from:
http://chinesefood.about.com/od/dimsumdumplings/r/siumai.htm
OUR Rating:
Groceries expense reasonable.
2 out of 5
Would we make again?
Maybe.
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