Siu mai (steamed meat dumplings)
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Siu mai (steamed meat dumplings)
  Meat    Dumplings  
Last updated 6/12/2012 1:23:10 AM. Recipe ID 56136. Report a problem with this recipe.
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      Title: Siu mai (steamed meat dumplings)
 Categories: China
      Yield: 1 Servings
 
           -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
    1/2 c  Cornstarch
    1/2 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
    1/2 c  Chinese parsley;chop fine
      1    Green onion stalk;chop fine
      1 pk Wonton skins or
           -1 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 steaming 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 dumplings 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.
 




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Recipe ID 56136 (Apr 03, 2005)

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