Steamed meat dumplings (siu mai)
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Steamed meat dumplings (siu mai)
  Meat    Dumplings    Chinese    Dim sum  
Last updated 6/12/2012 1:24:51 AM. Recipe ID 58568. Report a problem with this recipe.
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      Title: Steamed meat dumplings (siu mai)
 Categories: Chinese, Dim sum, Meats, Mc
      Yield: 1 Servings
 
 
  :          Karen Adler FNGP13B.
  :          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
  :          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         s teaming 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 d umplings 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 58568 (Apr 03, 2005)

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