Recipe - Chinese Steamed Pork Dumplings (Shiu Mai)

1 pack Round dumpling skins *
One half pound Prawns
12 Chinese mushrooms; small or
use canned but squeeze dry
One half pound Ground pork
2 Green onion; finely chopped
1 small Egg

SEASONING
One half teaspoon Salt
1 teaspoon Sugar
1 tablespoon Sesame oi
2 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 tablespoon 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.

SOURCE: Chopstick, Cleaver and Wok.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998