Sui Mai Pork Dumplings Recipe

* The 1/2 lb pork loin should be ground with 1 ounce of fatback.

Step 1

Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.

Step 2

In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.

Step 3

To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30.

Step 4

Makes 30 dumplings.

From The Gazette, 91/09/11.

Things You'll Need

  • 3 Black Mushrooms, dried
  • 1/3c Bamboo Shoots, canned
  • 1/2lb Pork Loin with Fatback
  • 1ts Sesame Oil
  • 1ts Rice Wine or Dry Sherry
  • 1tb Cornstarch
  • 1 Egg White
  • 1ts Salt
  • 1/2ts Granulated Sugar
  • 1/4ts White Pepper, freshly ground
  • 30 Won Ton Skins, defrosted

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