8 dried black mushrooms
1 lb lean ground pork
1/2 cup chopped bamboo shoots
1/4 cup chopped green onions with to
1 egg white
2 tbsp cornstarch
2 tsp salt
2 tsp light soy sauce
1/2 tsp sesame oil
1/4 tsp white pepper
1 lb siu mai skins
1/4 cup light soy sauce
1/8 tsp sesame oil
A Recipe for
Pork Dumplings
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
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This Recipe for Pork Dumplings is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Pork Dumplings from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
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Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in
warm water. Drain. Squeeze out excess moisture. Remove and discard
stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots,
green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2
teaspoon sesame oil and white pepper. Hold siu mai skin in hand.
(Cover remaining skins with plastic wrap to keep them pliable.) Place
1 tablespoon pork mixture in center of skin. Bring edge of skin up
side of filling, leaving top open. Repeat with remaining skins.
(Cover filled dumplings with plastic wrap to keep them from drying
out.) Place dumplings in single layer on rack in steamer. Cover and
steam over boiling water 20 minutes. (Add boiling water if
necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy
sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton
skins can be substituted for siu mai skins. Cut off corners to make a
circle.
Serves: 8
Pork Dumplings Recipe brought to you by Recipes To-Go