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.

0 comments: