Recipe - Open Face Dumplings (Siew Mai)

36 Wonton wrappers, OR full
quantity of pastry from
Streamed Shrimp Dumplings
36 Cooked peas
1 small Boiled carrot, minced

FILLING
185 g (6 oz) lean pork
125 g (4oz) shrimp meat
6 Canned water chestnuts,
drained
3 Dried black mushrooms,
soaked
2 teaspoon Thin soy sauce
One half teaspoon Salt
2 teaspoon Sugar
1 teaspoon Sesame oil (optional)

Collection of Chinese style dumplings. These are taken from "Oriental
Snacks and Appetizers" by Jacki Passmore.

Prepare the pastry, if using and set aside with the peas and minced carrots.
Finely minced the pork and shrimp meat, water chestnuts and mushrooms
(stems removed) and season with the soy sauce, salt, sugar and sesame oil
if used. Squeeze through the fingers until stickly then chill for 30
minutes.

Roll out the pastry paper thin and stamp out 36 rounds with a 6.5cm (2 1/2
in) pastry cutter. Place a spoonful of the filling on each piece of the
pastry, or on each wonton wrapper and press the pastry up around the
filling so that it almost meets at the top. Press a green pea and a small
cube of carrot into the tops and flatten the bases. Arrange the dumplings
in an oiled steaming basket or on an oiled plate and steam, tightly
covered, over high heat for 10 minutes. Serve hot with thin soy sauce and
hot mustard dip.

Posted to rec.food.recipes by Ms Flora Bay florabay@technet.sg on Dec 7,
1994.