Recipe - Steamed Meat Dumplings (Siu Mai)

**** NO E *****
Karen Adler FNGP13B.
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 s
teaming 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 d umplings 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.
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com