Recipe - Siu Mai (Steamed Meat Dumplings)

Yield: About 10 doz.
1 pound Pork sausage;ground
1 pound Ground pork;fresh
2 teaspoon Salt
15 Water chestnuts;chop fine
1 tablespoon Ginger;fresh;minced; =OR=
2 tablespoon Ginger
One half cup Cornstarch
One half cup Chicken broth
1 tablespoon Light soy sauce
1 tablespoon Salted turnips (choan choy)
finely minced
4 tablespoon Sugar
1 teaspoon Terriyaki sauce
1 teaspoon Sherry
1 teaspoon Sesame oil
One half cup Chinese parsley;chop fine
1 Green onion stalk;chop fine
1 pack 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
1520 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 1215 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 twotier aluminum steamer works particularly well. Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip