Chinese: Steamed Pork Dumplings (Shiu Mai)
- 1 pkt Round dumpling skins *
- 1/2 lb Prawns
- 12 x Chinese mushrooms, small or possibly use canned but squeeze dry
- 1/2 lb Grnd pork
- 2 x Green onion, finely minced
- 1 sm Egg
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 Tbsp. Sesame oi
- 2 tsp Thin soy sauce
- 1 tsp Oyster sauce
- 1 Tbsp. Cornstarch
- Shell, devein, wash, and drain prawns. Dice into bits.
- Boil mushrooms in water for 10 min, rinse, squeeze dry, cut off and throw away stems; then chop into very small pcs.
- Combine the pork, mushrooms, prawns, and onion. Put mix on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you do not have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger.
- Add in "seasoning" and the egg to the pork mix. 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 min. Use as many as you need, with the rest, cold, wrap, freeze. Reheat after thawing by steaming 10 min.
- Serve with soy sauce, warm sauce, or possibly mustard.
- * Dumpling skins are similar to won ton skins, except which they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin.
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