Chinese: steamed pork dumplings (shiu mai)
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Chinese: steamed pork dumplings (shiu mai)
  Chinese    Pork    Dumplings    Side dish    Seafood  
Last updated 6/12/2012 12:56:59 AM. Recipe ID 19360. Report a problem with this recipe.
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      Title: Chinese: steamed pork dumplings (shiu mai)
 Categories: Side dish, Chinese, Seafood, Pork, Dumplings
      Yield: 1 Servings
      1 pk Round dumpling skins *
    1/2 lb Prawns
     12    Chinese mushrooms, small or
           - use canned but squeeze dry
    1/2 lb Ground pork
      2    Green onion, finely chopped
      1 sm Egg

    1/2 ts Salt
      1 ts Sugar
      1 tb Sesame oi
      2 ts Thin soy sauce
      1 ts Oyster sauce
      1 tb Cornstarch
  Shell, devein, wash, and drain prawns.  Dice into bits.
  Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off
  and discard stems; then chop into very small pieces.
  Combine the pork, mushrooms, prawns, and onion.  Put mixture on
  chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp
  knife if you don't have a cleaver.) Texture, when you're finished,
  should be slightly finer than hamburger.
  Add "seasoning" and the egg to the pork mixture.  Mix well.
  To make dumpling, place 1 Tb filling in the center of a dumpling
  skin. Then bring all sides of the skin up to cover the meat as much
  as possible, without closing. The top of the dumpling is left open.
  Cook dumplings by steaming for 30 minutes.  Use as many as you need,
  with the rest, cool, wrap, freeze. Reheat after thawing by steaming
  10 minutes.
  Serve with soy sauce, hot sauce, or mustard.
  *  Dumpling skins are similar to won ton skins, except that they are
  round and slightly thinner.  You may substitute won ton skins by
  merely cutting off the corners to round off the skin.

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Recipe ID 19360 (Apr 03, 2005)

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