PORK SHUI MAI - CHINESE DUMPLINGS
INGREDIENTS: Makes 30
• 3 Black Mushrooms (Woodear preferred - Shitake in a pinch), dried
• ⅓ cup Bamboo Shoots, canned
• ½ lb. Pork Loin with Fatback **SEE COOK'S NOTE**
• 1 Teaspoon(s) Sesame Oil
• 1 Teaspoon(s) Rice Wine or Dry Sherry
• 1 Tablespoon(s) Cornstarch
• 1 Egg White
• 1 Teaspoon(s) Salt
• ½ Teaspoon(s) Granulated Sugar
• ¼ Teaspoon(s) Pepper, freshly ground
• 30 Won Ton Skins or wrappers
The ½ lb pork loin should be ground with 1 ounce of fatback.
1. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute
in boiling water; drain, pat dry and mince finely.
2. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. Form into 30
1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
3. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each Shui Mai with a butter knife
dipped in water and flatten bottoms of the dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl
or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve Sui Mai hot and garnish plate with sprigs of fresh
cilantro.**SEE COOK'S NOTE**
You can press to embed a frozen pea or a ¼ inch piece of raw carrot into the top of each Shui Mai before steaming to further garnish the dumpling. A nice touch!